Lemon Rosemary Sorbet Recipes

ROSEMARY CITRUS SORBET

Rosemary Citrus Sorbet image

This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 teaspoon lime juice

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.

Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON ROSEMARY SORBET

Lemon Rosemary Sorbet image

this sorbet is so easy to make and a great treat for a hot summer day! The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. You have got to try it!!!!

Provided by Lieutenant Ducky

Categories Frozen Desserts

Time 3h25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh rosemary, finely chopped
1 1/3 cups fresh lemon juice
3 tablespoons vodka

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.

Nutrition Facts : Calories 169.6, Fat 0.1, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 41.4, Fiber 0.4, Sugar 38.4, Protein 0.2

LEMON SORBET

Lemon Sorbet image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 pint lemon sorbet
2 (1/2 pint) containers raspberries or blackberries or a combination of both
Several sprigs fresh mint, shredded

Steps:

Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.

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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.
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