in Dessert Recipes

Lemon sorbet with rosemary

Spread the love

Ingredients for 6 servings:

  • 250 g sugar
  • 250 ml water
  • 1 large rosemary sprig(s)
  • 6 lemons

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 50 minutes

Bring the sugar, water, and rosemary to a boil in a saucepan and simmer for about 30 minutes until syrupy. Strain through a fine sieve, let cool, and stir in the strained lemon juice. Grate in the zest of 3 lemons. Freeze in an ice cream maker or pour into a shallow stainless steel tray, freeze, and stir regularly to prevent large crystals from forming. Serve in small glasses as an appetizer.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blitz – Red currant jelly with currant nectar

Yogurt soup with kofte