Lemon Rosemary Sorbet
a Refreshing Palate Cleanser

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Fat-free, a little frozen ball full of refreshing flavors meant to be served between courses, preferable just before the main entree to clear the palate making way to fully enjoy the main event. I used to have this herb growing wild in my yard, it was such an aromatic shrub and so easily accessible to use it for many of my dishes.

Lemon Rosemary Sorbet
recipe and photograph by Peggy Bucholz 

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Recipe Type:  citrus, herbs, frozen ice 

Prep Time: 8 min
Cook Time: 12 min
Total Time: 20 min


1/2 cup water
1/4 cup sugar
4 rosemary sprigs
2 tablespoons lemon juice
Mint sprigs,


Combine water, sugar and sprigs in a saucepan, bring to a boil; lower the heat to a simmer and cover for 5 minutes. Remove from heat and cool. Add the juice and strain the mixture discarding the sprigs. Pour into a shallow container, cover and freeze until firm.

Remove from freezer, puree in a blender or mini food processor until smooth. Put into a small bowl, cover and freeze again.

When ready to plate up use a melon baller or small ice cream scoop to make 1 to 3 balls per person. Serve in a stemmed glass or dessert dish before the
main course. Garnish with mint sprigs and serve.


Wine recommendation: Pinot Gris

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