Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick Pea Pancakes with Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup
with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with
Star Anise, Coriander
and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
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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