Monday, July 30, 2012

Rosemary Lemon Sorbet

Oooooo-wee it's a hot one! Forgive me for sounding like a hill billy but when it's 105 degrees, it just comes out. This however, is a very sophisticated yet simple summer dessert that will cool you off in no time. You'll need an ice cream maker of some sort, however. I have a nice 2 quart Cuisinart one I love (you can check them out online here). It has a bowl you can keep in the freezer so it's always ready to be used, no ice necessary! And it's less than $100.

Feel free to swap out the rosemary for another herb. Thyme would be really nice or even mint.

1 cup fresh lemon juice
1 1/2 tablespoon lemon zest
1-2 tablespoon rosemary, minced
2 cups sugar
2 cups water
2 sprigs rosemary

First thing you will do is make a rosemary simple syrup. In a medium sauce pan, put the water and sugar and let it come to a simmer to ensure all the sugar dissolves. Once almost all the sugar is dissolved, put the rosemary sprigs in the sugar water. Turn off the heat and let cool down with the rosemary still in the syrup.

Once the syrup is cooled completely, mix with lemon juice, zest, and minced rosemary. Put in your ice-cream maker and follow the manufactures instructions. Let hard freeze for a few hours and serve.

Stay cool out there friends!

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