Lemon-Rosemary Sorbet

Contributed by John Currence

In a saucepan, bring the water, sugar and rosemary to a boil. Cover and simmer over low heat for 5 minutes. Discard the rosemary and let the syrup cool to room temperature. Add the lemon juice and refrigerate until chilled. Transfer to an ice-cream maker and freeze according to the manufacturer's directions.

Make Ahead The sorbet can be kept in the freezer for up to 2 days.