Rosemary Lemon Sorbet

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.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free. Bookmark the permalink.

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