Lemon Rosemary Sorbet

Sorbet may not be country cookin', but I guarantee this will impress your guest. This sorbet is very unique and a great pallet cleanser after a heavy meal or on a hot day.

Servings: 4 to 10     Prep time: 25 min     Cooking time: 15 min
    Ready to eat in: 1 hr depending on your ice cream freezer, plus 2 hrs to chill the mixture in the frig
Utensils: sauce pan, ice cream freezer, lemon zester or micro plane

Lemon Rosemary Sorbet
1 cup filtered water
1 lg sprig of fresh rosemary
1 cup sugar
4 medium sized lemons - juiced and zest from 2 or 3
2 cups filtered water
1 tab brandy


Chlorine will change the taste of the sorbet use filtered or bottled water. Bring one cup water to a boil, turn off heat, place the rosemary in the water and cover for 10 to 15 min. Remove and chop some of the leaves into very tiny pieces. Whisk the sugar into the hot water until dissolved. Zest 2 or 3 of the lemons and juice all 4. Stir the sugar water, lemon juice and cold water together with the lemon zest and chopped rosemary. Chill at least 2 hrs. Stir mixture and pour into your ice cream freezer per manufactures instructions. Add the brandy at the end of the freezing cycle.

Serve a scoop or two in a stemmed glass with a sprig of mint.

Alternative Recipe Ideas

  • Substitute rum for the brandy. Be careful not to use to much as it will keep the sorbet from freezing.
  • Garnish with a couple of fresh raspberries or a fresh peach slice.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm