Lemon Rosemary Sorbet Food

LEMON SORBET

Steps:

• In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
• In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
• If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

ROSEMARY CITRUS SORBET

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

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.

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.

LEMON ROSEMARY SORBET

Steps:

• In saucepan, combine sugar and water over high heat. Stir occasionally until sugar is completely dissolved and syrup is simmering, about 5 minutes. Remove from heat. You should have 2 cups of syrup. Combine warm syrup with rosemary, lemon juice and vodka. Stir well, then let mixture cool to room temperature. For faster freezing, chill mixture in refrigerator. Strain mixture through cheesecloth, then freeze in ice cream maker, following manufacturer's instructions.

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 & ORANGE SORBET

Steps:

• In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
• Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
• Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
• Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.

LEMON-ROSEMARY SORBET

Steps:

• In a medium saucepan, combine the sugar and water. Set over high heat and cook, stirring occasionally, until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from heat. Add the rosemary, lemon juice, and vodka (if using) to the syrup. Stir well. Let cool to room temperature, then refrigerate for at least 2 hours. Strain the syrup through cheesecloth, then freeze in an ice cream maker according to the manufacturer's instructions.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.