Rosemary – Lemon – Sorbet

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

1 ¼ liters water
250 grams sugar
2 lemon (s), untreated, the juice and the zest
15 g rosemary, fresh

Instructions

Boil the water and sugar until the sugar has dissolved, then simmer for 3 minutes.
Divide the sugar solution into two portions. Simmer the lemon peel in one part for 10 minutes, then add the juice. In the other part, let the rosemary steep for 10 minutes over low heat. Pour the rosemary syrup into the lemon syrup through a sieve. Place in the cold place and set in the ice cream maker.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.