in Dessert Recipes

Rosemary and lemon sorbet

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Ingredients for 6 servings:

  • 1 ¼ liters of water
  • 250 g sugar
  • 2 organic lemons, the juice and the peel
  • 15 g rosemary, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Boil the water and sugar until the sugar has dissolved, then simmer for 3 minutes. Divide the sugar solution into two portions. In one portion, simmer the lemon zest for 10 minutes, then add the juice. In the other portion, let the rosemary steep over low heat for 10 minutes. Strain the rosemary syrup into the lemon syrup. Chill and set in an ice cream maker.

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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.

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