This Lemon Rosemary Sorbet is such a delicious and refreshing dessert! Tart and sweet at the same time with a hint of rosemary! Be sure and print off multiple copies of the recipe because everyone will want one!
Easy Refreshing Sorbet
Though I am one of those people who will gladly eat frozen desserts year round. I’ve actually sat on my couch wrapped in a blanket while I ate ice cream.
One frozen dessert that I enjoy year round is this lemon rosemary sorbet. It is so light and refreshing. Since my rosemary survives through the winter here, I can have this any time I want.
It’s great on a hot summer day, after a heavy meal, after a light meal …. I think you get where I’m going with this, it’s good anytime!
Ingredients in Lemon Rosemary Sorbet
Sugar – I used regular white sugar for this instead of my usual raw sugar because I wanted the color to be more lemon like.
Water – filtered water if you can.
Rosemary – fresh if possible, though a tablespoon of dried will also work.
Lemon Juice – fresh squeezed, this is definitely not the time for bottled lemon juice. Use a citrus reamer, a handheld citrus press, or this professional citrus press (which is the one I have – I know it’s expensive, but we’ve had it since 2013 and still love it!)
Vodka – optional, but helps keep the sorbet from freezing hard.
How to Make this Lemon Sorbet Recipe
This recipe is so easy! I didn’t take any process shots, but I can walk you through the steps.
You begin by making a simple syrup. A simple syrup is just water and sugar heated up and stirred until the sugar dissolves. In this case you are using equal parts sugar and water and adding some finely chopped fresh rosemary or a tablespoon of dried rosemary.
Once the sugar has dissolved remove from heat and stir in the lemon juice and vodka (if using.) Let cool to room temperature or about 2 hours.
Pour the mixture through a fine mesh strainer to remove the rosemary leaves. I like to strain it right into a batter bowl, so that I can easily pour it into my ice cream maker.
Refrigerate until well chilled and then process in your favorite ice cream maker per instructions.
Elegant Frozen Dessert
This is such an elegant dessert! It would be perfect for after a dinner party. It’s easy enough though that you can have it whenever you want!
I originally found this recipe in a 1996 issue of Fine Cooking! Great recipes are timeless aren’t they?
More Sorbet Recipes:
Apparently I am very bad about updating my sorbet recipes. Two of these don’t even have recipe cards! I will updating them ASAP!
Chocolate Coconut Sorbet – chocolate and coconut is a favorite combination.
Lavender Sorbet – another elegant sorbet perfect for after a dinner party.
Mango Sorbet – a fresh and fruity sorbet!
For even more frozen desserts be sure and follow my Ice Creams, Sorbets and Frozen Treats Board on Pinterest!
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
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup rosemary finely chopped
- 1 1/3 cups lemon juice fresh squeezed
- 2 tablespoons vodka optional
- Over medium high heat stir the water, sugar and rosemary until the sugar dissolves, about 5 minutes.
- Remove from heat and stir in the lemon juice and the vodka. Cool to room temperature (about 2 hours.)
- Strain through a fine mesh strainer into a bowl and refrigerate until thoroughly chilled.
- Process in your ice cream maker per instructions.
This post was originally published in 2009 and has been updated for 2019.