Both tangy and herbal, this sorbet is a refreshing treat on warm summer evenings.
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup finely chopped fresh rosemary
- 1 1/3 cups fresh lemon juice
- 3 tablespoons vodka
In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups syrup.
Combine the warm syrup with the rosemary, lemon juice, and vodka. Stir well to combine and then let the mixture cool to room temperature. For faster freezing, transfer the cooled mixture to the refrigerator to chill there first.
Strain the mixture and then freeze it in an ice-cream maker, following the manufacturer's instructions.
Serving size = ~1 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
346 calories; 1g total fat; 0mg cholesterol; 3mg sodium; 84g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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