Lemon Rosemary Sorbet is so refreshing on a hot summer day. The combination of lemon and rosemary are so stunningly delicious and unique – a great palate cleanser after a heavy meal. It seems that the best sorbets are also the simplest to make and this sorbet is simple to make and the best! Surprise your family and friends with this delicious sorbet.
Lemon Rosemary Sorbet Recipe
1 1/2 cups granulated sugar
1 1/2 cups water
1/2 cup fresh rosemary, finely chopped
1 1/3 cups freshly-squeezed lemon juice
3 tablespoons vodka
Making a Simple Syrup: In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat.
Add rosemary, cover, and let stand approximately 10 minutes or until cool.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it does not affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. The finished sorbet will keep in the freezer for up to two weeks.
Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
Source: This delicious Lemon Rosemary Sorbet recipe was adapted from a recipe from Fine Cooking Magazine, August/September 1996.