Rosemary Lime Sorbet Recipes

ROSEMARY SIMPLE SYRUP

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

ROSEMARY-LIME SORBET

Steps:

• In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
• Pour mixture into an ice cream maker and follow manufacturer's instructions.

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.

WATERMELON SORBET AND ROSé SPARKLER

Steps:

• Watermelon-Rosemary Sorbet: Freeze the canister of an ice cream or sorbet maker overnight (or according to manufacturer's directions). Meanwhile, prepare a simple syrup by combining water, sugar, and rosemary sprigs in a small saucepan. Over medium-high heat, bring to a simmer, uncovered, then immediately turn off heat and let rosemary steep as syrup cools to room temperature, 10 minutes.
• Remove and discard rosemary sprigs. Pour syrup into a blender, then add watermelon, lime juice, and tequila. Cover and blend until smooth. Place a strainer over a storage container and strain watermelon mixture, separating the pulp and foam from the liquid; discard pulp and foam. Cover and chill liquid overnight in the refrigerator. (Alternatively, mixture can be chilled quickly by placing the container into an ice bath.)
• Set up ice cream maker and pour watermelon base into the frozen canister. Turn on and churn mixture until it's thick and looks frozen, about 30 minutes. Transfer sorbet into a container and freeze, covered, at least 2 hours. Makes 1 quart.
• Assembly: Place a scoop of sorbet into a chilled glass; add a tablespoon each of diced peaches and blueberries. Top with sparkling rosé and serve immediately, with a spoon, straw, or both.

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.

GRAPEFRUIT SORBET

Steps:

• In a saucepan, heat 1 cup grapefruit juice, Campari, sugar, and salt over medium until sugar has dissolved, about 5 minutes. Remove from heat. Transfer to a heatproof container and stir in lemon juice and remaining 2 cups grapefruit juice. Cover and refrigerate until cold, at least 2 hours and up to overnight.
• Put a loaf pan or similar container in the freezer. Churn juice mixture in an ice cream maker according to manufacturer's instructions. Transfer to chilled pan and freeze until firm, about 4 hours.
• For the best texture, let stand at room temperature 10 minutes to soften slightly. Use an ice cream scoop dipped in hot water, then wiped dry, to serve. Sorbet can be stored, covered, in freezer up to 2 weeks.

LIME SORBET

Steps:

• In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
• Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
• Remove from the heat and cool the mixture to room temperature.
• Stir in the lime zest.
• Chill the mixture for 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions.