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Lemon-Rosemary Sorbet |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon-Rosemary Sorbet recipe on the web!!Makes 1 1/2 pints You may be thinking to yourself: "Rosemary in lemon sorbet?" But it's simply delicious. The herb is steeped in simple syrup, then strained to add its buttery herbal taste to the tart lemon flavor, making this a refreshing palate pleaser. _ 1/2 cups sugar _ 1/2 cups water ___ to 1/2 cup minced fresh rosemary _ 1/3 cups fresh lemon juice _ tablespoons vodka (optional) In a medium saucepan, combine the sugar and water. Set over high heat and cook, stirring occasionally, until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from heat. Add the rosemary, lemon juice, and vodka (if using) to the syrup. Stir well. Let cool to room temperature, then refrigerate for at least 2 hours. Strain the syrup through cheesecloth, then freeze in an ice cream maker according to the manufacturer's instructions. From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Lillet Cocktail Dry Rub Pork Ribs Asian Coleslaw Corn On The Cob With Whipped Parsley Butter Vanilla Bean Ice Cream Leek And Potato Soup Roasted Beet, Mâche, Gorgonzola, And Toasted Walnut Salad Grilled Rib-Eye Steaks With Salsa Verde Salsa Verde Garlic Bread Lemon-Rosemary Sorbet Roasted Asparagus With Poached Eggs And Parmesan Cheese Savory Caramelized Onion, Tomato, And Basil Tart Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette Peachy Cream Rustic Tartlets Chocolate Sundaes |
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