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Lemon-Rosemary Sorbet

Source: Fine Cooking - Issue No. 16
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Yields 3 1/2 cups, serves 4
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 tablespooons vodka
Lemon-Rosemary Sorbet Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Icy Goodness: Sorbets & Granitas
 Sweet Squeeze: Lemon Desserts
Nutrition Facts per Serving
Yield:   Yields 3 1/2 cups, serves 4
Calories: 346
Fat. Total: 1g
% Cal. from Fat: 3%
Carbohydrates, Total: 84g
Sodium: 3mg
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