I thought to myself: I had a rosemary lemonade years ago and it was delicious. Why not make this into a sorbet?
Four ingredients. Easy.
Ingredients (this is a double batch):
- 3 to 4 sprigs of rosemary
- 1 cup of fresh lemon juice (about 8-10 small lemons)
- 2 cups of sugar (I use cane sugar)
- 4 cups of water
Directions:
In a saucepan, bring the water, sugar, and rosemary to a boil. Cover and simmer over low heat for about 5 minutes. Remove from heat and allow to cool. Meanwhile, juice the lemons. I used a mesh strainer to pour the lemon juice into a bowl while filtering out the lemon seeds and pulp. Then, pour the rosemary syrup mixture through the mesh strainer into the bowl of lemon juice and mix. Place in freezer until solid (I froze overnight). Once sorbet is solid, blend in blender to make slushy and refreeze.
Good job. You made yummy sorbet!
No comments:
Post a Comment