Best 4 Rosemary Citrus Sorbet Recipes

LEMON ROSEMARY SORBET

Steps:

• In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
• Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
• Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
• NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
• Makes 8 to 10 servings.

ROSEMARY AND BLOOD ORANGE SORBET

Steps:

• In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

ROSEMARY & ORANGE SORBET

Steps:

• In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
• Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
• Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
• Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.

ROSEMARY SORBET

Steps:

• ABring water, sugar, and rosemary to boil in medium saucepan, stirring until sugar dissolves. Boil 3 minutes. Remove from heat and let stand 45 minutes. Strain into bowl and cool completely. Transfer muxture to ice cream maker and process according to manufacturer's intstructions. (Can be made 1 week ahead. Transfer to a covered container and freeze)