- 1/2 cup sugar
- 1/2 cup water
- 1-1/2 teaspoons packed fresh rosemary leaves
- 1/2 cup pink grapefruit juice
- 1 teaspoon lime juice
- In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice.
- Pour into a shallow 1-qt. dish; cover and freeze for 45 minutes or until edges begin to firm. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour. Yield: 2 servings.
This recipe pairs well with a sweet white wine.
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Reviews for Rosemary Citrus Sorbet
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This is such a light and refreshing dessert. We have served this sorbet several times and have received many compliments and requests for the recipe. It's so easy to make --- no oven, which is so great where I live in the heat. Thanks Becky for sharing this recipe.