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.
Lemon Rosemary Sorbet Recipe: https://whatscookingamerica.net/sorbetrosemary.htm