Recipes Lemon-Rosemary Sorbet Be the first to rate & review! Beautiful Desserts By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Reed Davis Yield: 3 cups Ingredients 2 cups water 1 cup sugar 2 rosemary sprigs ½ cup fresh lemon juice Directions 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. Rate it Print