LEMON-ROSEMARY SORBET
The refreshing flavor of lemon-rosemary sorbet makes this dessert the perfect finish to a hearty summertime meal. While caterers may use an authentic Italian gelato machine to formulate these desserts, non-professionals can make this icy treat at home using a simple ice-cream maker.
Ingredients:
2 cups water
1 cup sugar
2 rosemary sprigs
1/2 cup fresh lemon juice
Directions: Combine the first 3 ingredients in a medium saucepan and bring to a boil on the stove. Cover, reduce heat, and simmer for 5 minutes. Strain, removing the rosemary, and let the syrup cool to room temperature. Add the fresh-squeezed lemon juice and refrigerate until chilled. Transfer to an ice-cream maker and freeze according to the manufacturer’s directions. To serve, scoop sorbet into chilled martini glasses and garnish with sprigs of rosemary or twists of lemon. Makes about 3 cups.
The sorbet keeps in the freezer for up to 2 days.
