Lemon-Rosemary Sorbet

 Beautiful Desserts

Lemon-Rosemary Sorbet
Photo: © Reed Davis
3 cups


  • 2 cups water

  • 1 cup sugar

  • 2 rosemary sprigs

  • ½ 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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