ROSEMARY LEMON SORBET

 Like other sorbets described on my blog, this one can be used as a palate cleanser or as dessert. If you're using it for the former, serve only a couple of spoonsful to each guest. If you're serving it for dessert, try slicing lemons crosswise and taking all the pulp and pith out of the rinds with a sharp spoon. Then you can freeze the half lemons for use as serving containers for the sorbet. I wrap them in napkins so they're not too cold or slippery to handle.

ROSEMARY LEMON SORBET

serves 6-8

 

1 1/4 C sugar

grated zest and juice of 2 lemons, plus additional for garnish

1-2 T fresh rosemary leaves, plus additional leaves for garnish

 

1. In a medium saucepan over medium heat, heat 5 C water with sugar. When the sugar has dissolved, raise the heat to high and boil 3 minutes. Pour half the syrup into a second saucepan and set aside.

 

2. Add lemon zest to the remaining syrup, return to low heat and simmer about 10 minutes. Add lemon juice, remove syrup from heat and set aside to cool.

 

3. Immerse rosemary in the other half of syrup, place over high heat and bring to a boil. Reduce heat to very low and simmer 10 minutes. Remove from heat and allow to cool.

 

4. Strain rosemary syrup into the lemon syrup. Taste, adding more lemon or sugar to suit. Cool in the refrigerator and then freeze until firm according to directions of your ice cream maker. Serve garnished with lemon slices and sprigs of fresh rosemary.