Rosemary Citrus Sorbet Recipe

5 1 1
Rosemary Citrus Sorbet Recipe
Rosemary Citrus Sorbet Recipe photo by Taste of Home
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Rosemary Citrus Sorbet Recipe

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5 1 1
Publisher Photo
This pretty pink dessert bursts with the fresh flavors of grapefruit, lime and rosemary. Becky Baird of Salt Lake City, Utah sent in the recipe.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Freeze: 1-3/4 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Freeze: 1-3/4 hours

Ingredients

  • 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

Directions

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.
Originally published as Rosemary Citrus Sorbet in Taste of Home February/March 2005, p9

Nutritional Facts

1 cup: 219 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 56g carbohydrate (54g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
Originally published as Rosemary Citrus Sorbet in Taste of Home February/March 2005, p9

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purplehat User ID: 583125 95390
Reviewed Jun. 1, 2012

"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."

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