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Here in southern Arizona we have lots of this pungent herb growing
most everywhere,
it makes a delicious
palate cleanser when coupled with fresh lemon juice,
the flavors are so refreshing.
I like to serve this between courses, preferable just before
the main entree as a refresher to the mouth
when
should this sorbet be served?
before a main entree.. because it is a great palate cleanser
Lemon
Rosemary Sorbet
recipe and
photograph by www.finedinings.com
1/2 cup water
1/4 cup sugar
4 rosemary sprigs
2 tablespoons lemon juice
Mint sprigs,
garnish
Combine water, sugar and rosemary sprigs in a saucepan, bring to a boil; lower
the heat to a simmer and cover for 5 minutes. Remove from heat and
cool. Add the fresh lemon juice and strain the
mixture discarding the rosemary. Pour into a shallow container, cover and freeze until firm.
Remove from
freezer, puree in a blender or
food processor until smooth. Put into a small bowl, cover and freeze again.
When ready to
plate up use a melon baller or small ice cream scoop to make 1 to 3 balls per person. Serve in a stemmed glass or
dessert dish before the main course. Garnish mint sprigs and serve.
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