• 15minutes
  • 160calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) sugar

  2. 1/4 cup(s) light corn syrup

  3. 2 tablespoon(s) coarsely chopped fresh rosemary

  4. 1 1/3 cup(s) (about 7 large lemons)

  5. lemon juice

  6. 2 teaspoon(s) grated lemon peel

  7. rosemary sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan over high heat, heat sugar, corn syrup, and 4 cups water until sugar dissolves and water boils, stirring occasionally. Remove saucepan from heat; stir in rosemary. Cover pan and let stand for 20 minutes.

  2. Pour mixture through strainer into bowl; stir in lemon juice and peel.

  3. Pour lemon mixture into 9" by 9" metal baking pan; cover with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally.

  4. In food processor with knife blade attached, blend lemon mixture until smooth but still frozen. Return mixture to baking pan; cover and freeze until firm, at least 3 hours.

  5. To serve, let sorbet stand at room temperature 10 minutes. Garnish with rosemary. Makes eight 1/2-cup servings.


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