Lemon-Rosemary Sorbet: The Best Lemon-Rosemary Sorbet Recipe from Cook'n

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	Lemon-Rosemary Sorbet

Serves: 4

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 1/2 cups sugar
   1 1/2 cups water
   1/3 to 1/2 cup minced fresh rosemary
   1 1/3 cups fresh lemon juice
   3 tablespoons vodka (optional)

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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.

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