On Saturday I made a recipe from my Kitchen Witch’s Cookbook – Rosemary Lemon Sorbet. I didn’t follow the recipe, of course, since I’d made it before. I think it turned out better than the original, especially since this time I had a machine to make it in.
Rosemary Lemon Sorbet
3 cups water
1/2 cup fresh squeezed lemon juice
1/2 cup honey
3 Tbs dried rosemary
3 Tbs vodka
Heat water to almost boiling, add rosemary, slightly crushing it before putting it in the water. Let steep at least ten minutes, longer if you want a stronger rosemary flavor. While water is still warm, add honey. Stir until dissolved. Chill rosemary tea until cold, at least one hour. Add lemon juice and vodka. Strain mixture through a fine mesh sieve. Pour into ice cream maker according to machine’s instructions.