Lemon-Rosemary Sorbet

Slideshow: Beautiful Desserts

  • Servings: MAKES ABOUT 3 CUPS

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  • 2 cups water
  • 1 cup sugar
  • 2 rosemary sprigs
  • 1/2 cup fresh lemon juice

How to make this recipe

  1. 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.

Contributed By Photo © Reed Davis Published July 1999

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