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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