Look at my picture and look at the title of the post. Yeah, I know, I garnished Lemon-Rosemary Sorbet with Thyme. It saddens me to say that by the time I ate this later in the day, I had completely forgotten what herb I used. I ran out snipped some fresh thyme, took the picture, ate the sorbet. It was not until I was doing the dishes that it dawned on my that I garnished a rosemary sorbet with thyme.
Oh well, at least there is no law against wrongful garnishing.
And thank goodness, because if there was, I would be one of those three strikes you’re out felons. Federal garnishing prison for me. I think that there is a certain skill in garnishing. So, that it almost looks like the garnish belongs, is a part of the dish, but yet, extra. Alas, that is a skill that I do not possess.
But one skill I do possess, is being able to chose recipes. I can’t make them up, but boy can I chose them. Like this Lemon-Rosemary Sorbet from Fine Cooking August/September 1996. This was so good. It was kind of like those frozen lemonades you buy when you’re walking around at a carnival, except better, way better. The rosemary flavor was subtle and gave just the right twist to the frozen lemon sorbet.
Lemon Rosemary Sorbet
Adapted from Fine Cooking
1 1/2 cups granulated sugar
1 1/2 cups water
1/2 cup finely chopped fresh rosemary
1 1/3 cups fresh lemon juice
3 tablespoons vodka (I used vanilla vodka)
In a pan, stir the water and sugar over medium high heat until the sugar dissolves and the it is simmering, about 5 minutes. Remove from the the heat.
Combine the warm syrup with the rosemary, lemon juice, and vodka. Stir to combine and let the mixture cool until room temperature. Strain the mixture to remove the rosemary leaves, and refrigerate until well chilled.
Process in your ice cream maker.
This will be my entry for this week’s Weekend Herb Blogging hosted by Graziana at Erbe in Cucina (Cooking with Herbs).