John Currence
July 1999

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Credit: © Reed Davis

Recipe Summary test

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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