Add a refreshing finish to any meal with this smooth icy dessert from Bonnie Kinzler of New York, New York. The subtle hint of fresh rosemary lends a delightfully different flavor to the citrusy sorbet.
- 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
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