Christine McFadden Cookery and Food Writing
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Herb cookery classes South West

Rosemary Sorbet

Sorbets made with herbs have a delicate flavour that soon fades. To appreciate them at their best, eat on the day of making, or within a few days. Use tender rosemary shoots from the tip of the branch rather than woody stems.
Makes 1 litre

rosemary syrup 500ml, chilled
rosemary infusion 500ml, chilled
lemon juice 4 tbsp
rosemary flowers (optional), green parts discarded

rosemary syrup:
sugar 380g
water 380ml
tender rosemary shoots a good handful

rosemary infusion:
tender rosemary shoots a good handful
boiling water 500ml

1) First make the rosemary syrup. Put the sugar, water and rosemary shoots in a heavy-based saucepan. Stir over medium heat until the sugar has dissolved. Bring to the boil, then boil for 5 minutes until the bubbles look syrupy. Remove from the heat, pour into a bowl without straining and leave to cool.

2) To make the infusion, put the rosemary shoots in a teapot or a saucepan with a lid. Pour in the boiling water then immediately cover and leave to cool.

3) Once cool, strain the syrup and infusion into the same jug, discarding the rosemary. Add the lemon juice and chill.

4) Churn and freeze in an ice cream maker, following the manufacturer's instructions. If using rosemary flowers, add them when the mixture is fairly slushy.

5) Pour the mixture into a freezer-proof container. Cover and freeze for at least
1 hour or until firm.

 

Recipe © Christine McFadden 2011

    Photography: Scott Morrison    
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