Rosemary Riesling Sorbet Recipes

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.

ORANGE ROSEMARY SORBET FOR ICE CREAM MACHINE

Steps:

• In a large saucepan, bring water, sugar and rosemary to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes.
• Cool. Strain, discarding rosemary.
• Stir in orange juice and lemon juice.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
• Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.

RIESLING SORBET

Steps:

• Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
• Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.

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.