- 1-1/2 cups water
- 1-1/2 cups sugar
- 2 to 3 fresh rosemary sprigs
- 3 cups orange juice
- 1/3 cup lemon juice
- In a large saucepan, bring water, sugar and rosemary to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Strain, discarding rosemary. Stir in orange juice and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving. Yield: 8 servings.
Originally published as Orange Rosemary Sorbet in Light & Tasty April/May 2003, p46
Reviews for Orange Rosemary Sorbet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed May. 26, 2013
Unique, refreshing & yummy!
Reviewed Mar. 28, 2013
This is great but you might want to include instruction for those of us who do not own an ice cream maker/freezer.