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Lemon-Rosemary Sorbet
© Reed Davis

Lemon-Rosemary Sorbet

  1. 2 cups water
  2. 1 cup sugar
  3. 2 rosemary sprigs
  4. 1/2 cup fresh lemon juice
  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.
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