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Lemon & Rosemary Sorbet

Lemon & Rosemary Sorbet
27th January, 2017

Be wary of this one as the rosemary does pack a bit of a punch

I like to serve this after something spicy to get the crowd ready for a pudding


  • 300g granulated sugar
  • 350 ml water
  • 2 sprigs fresh rosemary
  • 2 lemons, juices
  • 3 tablespoons vodka


    If using an ice cream maker, make sure to follow the instructions as per the manufacturer

    If you don’t have an ice cream maker, don’t worry. You can still do this and make it a granita style

    Add all the sugar and water to a saucepan and bring it to the boil. This should dissolve all the sugar quickly and when done take off the heat

    Once off the heat, add the rosemary, cover and let it stand for about 10 minutes. Remove the sprigs of rosemary and let the liquid cool

    Now add the lemon juice and vodka to the cooled liquid and give a quick stir

    Before I add the sorbet base to my own ice cream machine I like to ‘super chill’ it so I place it in the freezer for a while until it’s got a slush like texture/appearance

    If you don’t have an ice cream maker (making this granita style) then add the liquid to a flat bottomed dish and put it in the freezer. You simply have to keep dragging a fork through it to break up the large ice crystals. If you do this every 30 minutes for a few hours you’ll stop the mix becoming a huge block of ice

    Using an ice cream machine? Follow the instructions of your ice cream machine

    When you want to serve the sorbet, take it out the freezer and leave it to defrost for about 10 minutes so you’ll get nicely shaped balls of sorbet

    For the granita style, let the granita rest out the freezer for a few minutes and serve