Serves: 4
Total Calories: 270
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.
This Lemon-Rosemary Sorbet recipe is from the Dinner Parties Cookbook. Download this Cookbook today.
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