Rosemary Sorbet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup / s sugar
- 0.25 ¼ cup rosemary, freshly chopped
- 5 cup water
- 2 cup white wine, dry
- 6 tablespoon lemon juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Put the sugar, water and rosemary in a saucepan and bring to the boil. As soon as the syrup boils, turn the temperature down and let it simmer for 5 minutes on a low temperature. Stir the liquid occasionally. Now let the syrup cool down and put it in the fridge overnight.
- Strain the next day, mix 2 1/2 cups of the syrup with the wine and lemon juice. Put the liquid in a container and place in the freezer.
- As soon as the sorbet starts to freeze, stir the mixture well. Repeat this process several times so that the ice crystals are destroyed and the sorbet has a smooth consistency.
- The sorbet is very suitable as a dessert or as an intermediate course.
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