Sorbet rosmarin chantecler (rosemary sherbet)

8 Servings

Ingredients

Quantity Ingredient
1⅔ cup Sugar
½ cup Packed rosemary sprigs
⅓ cup Fresh lemon juice

Directions

In a heavy saucepan combine 4⅓ cups water, the sugar, the rosemary, and the lemon juice and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and let the mixture steep for 15 minutes. Strain the mixture into a bowl through a chinoise or a very fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth, and freeze it in an ice-cream maker according to the manufacturer's directions. Makes about 1 ¼ quarts.

Recipe By : DDMmom

From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

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