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Glass with a scoop of sorbet garnished with a rosemary sprig.

Lemon Rosemary Sorbet

A refreshing sorbet that is elegant enough for after a dinner party! Sweet and tart with a hint of rosemary.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling and Freezing 5 hours
Total Time 5 hours 25 minutes
Servings 6
Calories 224kcal


  • 1 ½ cups sugar
  • 1 ½ cups water
  • ½ cup rosemary finely chopped
  • 1 ⅓ 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.


Use fresh squeezed lemon juice, bottle lemon juice will not be good! 
Can use 1 tablespoon of dried oregano if you don't have fresh. 
Vodka is optional but helps keep the sorbet from freezing hard.  If using vodka, my Raspberry Infused Vodka  or Blueberry Vodka would make a lovely c 


Calories: 224kcal | Carbohydrates: 55g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 75mg | Fiber: 1g | Sugar: 51g | Vitamin A: 63IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg