Rosemary Sorbet Recipes

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ROSEMARY CITRUS SORBET

This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Rosemary Citrus Sorbet image

Steps:

  • In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 teaspoon lime juice

MASCARPONE SORBETTO WITH ROSEMARY HONEY

Provided by Giada De Laurentiis

Categories     dessert

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7



Mascarpone Sorbetto with Rosemary Honey image

Steps:

  • For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
  • In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
  • Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
  • For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
  • To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

3/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon kosher salt
1 1/2 cups mascarpone cheese, room temperature
3/4 cup orange-blossom honey
3 sprigs rosemary

ROSEMARY AND BLOOD ORANGE SORBET

Provided by Food Network

Categories     dessert

Yield 2 cups

Number Of Ingredients 4



Rosemary and Blood Orange Sorbet image

Steps:

  • In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

1 cup simple syrup (equal parts sugar and water, boiled until sugar is dissolved)1 sprig rosemary
1 cup blood orange juice
1/4 cup water
Lemon juice, a few drops

ROSEMARY-LIME SORBET

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert

Time 20m

Yield about 1 quart

Number Of Ingredients 5



Rosemary-Lime Sorbet image

Steps:

  • In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
  • Pour mixture into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 30 milligrams, Sugar 21 grams

3/4 cup sugar
3 cups half-and-half
2 tablespoons chopped rosemary
1/4 cup light corn syrup
Juice of 3 limes

ROSEMARY SORBET

Categories     Herb     Dessert

Yield 12 servings

Number Of Ingredients 3



ROSEMARY SORBET image

Steps:

  • ABring water, sugar, and rosemary to boil in medium saucepan, stirring until sugar dissolves. Boil 3 minutes. Remove from heat and let stand 45 minutes. Strain into bowl and cool completely. Transfer muxture to ice cream maker and process according to manufacturer's intstructions. (Can be made 1 week ahead. Transfer to a covered container and freeze)

4 cup water
1 1/3 cup sugar
2 Tbls coarsley chopped fresh rosemary, including stems

RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET

Provided by Molly O'Neill

Categories     soups and stews, dessert

Time 1h30m

Yield Four servings

Number Of Ingredients 9



Raspberry-Champagne Soup With Rosemary- Raspberry Sorbet image

Steps:

  • To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
  • To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
  • Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 1 gram, Carbohydrate 107 grams, Fat 2 grams, Fiber 15 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 87 grams

1 cup sugar
1/2 cup water
1 1/2 pints fresh raspberries
2 tablespoons balsamic vinegar
2 1/2 tablespoons chopped fresh rosemary
1/2 cup sugar
1/2 cup water
1 1/2 pints fresh raspberries
2 cups good-quality Champagne or other sparkling wine, chilled

LEMON ROSEMARY SORBET

this sorbet is so easy to make and a great treat for a hot summer day! The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. You have got to try it!!!!

Provided by Lieutenant Ducky

Categories     Frozen Desserts

Time 3h25m

Yield 8-10 serving(s)

Number Of Ingredients 5



Lemon Rosemary Sorbet image

Steps:

  • In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
  • Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
  • Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
  • NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
  • Makes 8 to 10 servings.

Nutrition Facts : Calories 169.6, Fat 0.1, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 41.4, Fiber 0.4, Sugar 38.4, Protein 0.2

1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh rosemary, finely chopped
1 1/3 cups fresh lemon juice
3 tablespoons vodka

ROSEMARY & ORANGE SORBET

From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish.

Provided by Trnquilit

Categories     Frozen Desserts

Time 3h10m

Yield 1 1/2 pints

Number Of Ingredients 8



Rosemary & Orange Sorbet image

Steps:

  • In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
  • Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
  • Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
  • Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.

Nutrition Facts : Calories 679.3, Fat 0.7, SaturatedFat 0.1, Sodium 7, Carbohydrate 171.6, Fiber 2, Sugar 161.2, Protein 2.5

1 cup sugar
1 cup water
3 sprigs rosemary, about 4-inch long
1/2 teaspoon minced rosemary
2 cups orange juice, strained & freshly squeezed
1 tablespoon lemon juice, strained & freshly squeezed
3 tablespoons finely grated orange zest
4 -6 orange zest, twists (to garnish)

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