This Lemon Rosemary Sorbet is a bright, refreshing dessert that combines zesty lemon with fragrant rosemary for an elegant, sophisticated flavor.
Naturally low in saturated fat and free from dairy, it’s light yet satisfying, making it perfect for everyday indulgence.
Quick to prepare and ideal for make-ahead dessert, it’s a healthy treat that balances sweetness with a subtle herbal twist.
Lemon Rosemary Sorbet
Equipment
- 1 medium saucepan
- 1 fine-mesh strainer
- 1 mixing bowl
- 1 Ice cream maker (per manufacturer instructions)
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups sugar
- 1 ½ cups water
- ½ cup fresh rosemary finely chopped
- 1 ⅓ cups fresh lemon juice
- 2 tablespoons vodka optional
Instructions
- Prepare Rosemary Simple Syrup: In a medium saucepan, combine 1 ½ cups of granulated sugar and 1 ½ cups of water. Place the saucepan over medium-high heat and stir continuously until the sugar is completely dissolved. Once the sugar is fully melted, add ½ cup of finely chopped fresh rosemary. Allow the mixture to simmer gently for about 5 minutes. This will infuse the syrup with a fragrant, herbal flavor that complements the tartness of the lemon. Avoid boiling vigorously, as this can make the rosemary flavor too strong or bitter.
- Incorporate Lemon Juice and Optional Vodka: Remove the saucepan from the heat and let it cool for a few minutes. Slowly stir in 1 ⅓ cups of freshly squeezed lemon juice, making sure to mix thoroughly so the flavors blend evenly. If using vodka, add 2 tablespoons at this stage. The vodka helps to prevent the sorbet from freezing too hard while adding a subtle depth of flavor. Stir until the mixture is uniform.
- Cool to Room Temperature: Allow the syrup and lemon mixture to sit at room temperature for about 2 hours. This step ensures that the flavors meld together and the mixture cools naturally. Stir occasionally to help the infusion process and maintain an even flavor throughout.
- Strain the Mixture: After cooling, strain the mixture through a fine mesh strainer into a clean mixing bowl. Use a spoon to gently press on the rosemary to extract all the infused flavor without letting the herb leaves pass through. This ensures a smooth, silky sorbet with no herbal bits, creating an elegant texture perfect for serving.
- Chill Thoroughly in the Refrigerator: Place the strained liquid in the refrigerator and chill completely. This can take 2 to 4 hours depending on your fridge. The mixture must be thoroughly cold before processing, as this ensures the sorbet will churn properly and achieve a light, creamy texture rather than being icy or grainy.
- Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream maker, following the manufacturer’s instructions. Allow the machine to churn until the sorbet thickens and reaches a soft-serve consistency. This usually takes 20–30 minutes. The constant stirring incorporates air into the mixture, giving it a light, smooth texture while freezing it evenly.
- Freeze to Set Firmly: Transfer the churned sorbet into a freezer-safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap and freeze for at least 2 hours, or until firm enough to scoop. The vodka, if used, will help maintain a slightly softer texture, while the natural sugar in the sorbet keeps it scoopable straight from the freezer.
- Serve and Enjoy: When ready to serve, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping. Use an ice cream scoop to serve individual portions in elegant bowls or glasses. Garnish with a small sprig of fresh rosemary or a thin lemon slice for a beautiful presentation. This sorbet is refreshing, light, and perfectly balanced between sweet, tart, and herbal flavors—ideal for summer entertaining or a simple everyday treat.
Notes
- Always use freshly squeezed lemon juice for the brightest, most vibrant flavor.
- Fresh rosemary is preferred; if using dried, reduce quantity to 1 tablespoon to avoid overpowering.
- Vodka is optional but helps keep the sorbet soft and scoopable straight from the freezer.
- Chill the syrup and lemon mixture completely before churning to ensure smooth texture.
- Strain the mixture through a fine mesh strainer for a silky, herb-free sorbet.
- For added flavor, consider lightly zesting a lemon into the syrup during infusion.
- This sorbet is naturally dairy-free, low in saturated fat, and perfect for a light, refreshing dessert.
Chef’s Secrets for Perfect Sorbet
The key to a perfect Lemon Rosemary Sorbet lies in balancing the sweet and tart elements while enhancing the herbal aroma.
Don’t rush the simple syrup infusion; allowing the rosemary to simmer gently releases its full fragrance without bitterness.
Using a fine mesh strainer after cooling ensures a silky smooth consistency free of any herb fragments.
For an extra layer of flavor, consider using a lightly zested lemon peel while making the syrup—it adds subtle brightness that complements the sorbet beautifully.
Serving Suggestions for Maximum Enjoyment
Serve this sorbet in chilled bowls or elegant glasses for a refined presentation.
A small sprig of fresh rosemary or a thin lemon wheel adds visual appeal and hints at the flavor inside.
Pair it with light desserts like almond biscotti, shortbread cookies, or a fresh fruit salad.
For a summery twist, drizzle a little raspberry or blueberry coulis over the top—this not only adds a pop of color but also enhances the natural tartness of the sorbet.
Storage Tips to Maintain Freshness
Store your sorbet in an airtight, freezer-safe container to prevent ice crystals from forming.
Place a piece of parchment or plastic wrap directly on the surface before sealing the lid for best results.
This sorbet can be kept in the freezer for up to 2 weeks without losing flavor or texture.
If it becomes too firm, simply let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
Avoid repeated thawing and refreezing, as this can make the texture icy.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Yes! You can make it manually by freezing the mixture in a shallow dish. Stir every 30 minutes for the first 2–3 hours to break up ice crystals and achieve a smooth texture.
The result will be slightly different but still refreshingly delicious.
2. Why is vodka added to sorbet?
Vodka lowers the freezing point, which helps keep the sorbet from becoming rock-hard. It also adds a subtle depth of flavor without altering the taste.
If you prefer a completely alcohol-free version, simply omit it; the sorbet will still be flavorful but slightly firmer.
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended, as it provides bright, natural acidity that enhances the flavor of the sorbet.
Bottled lemon juice often has preservatives and lacks the vibrant taste, which can result in a duller final product.
4. How do I prevent the rosemary from being too strong?
Simmer the rosemary gently and avoid over-steeping. Using fresh rosemary generally provides a balanced, aromatic flavor.
If using dried rosemary, reduce the quantity to avoid a bitter or overpowering taste. Straining the mixture thoroughly after infusion also ensures no large herb pieces remain.
5. Can I prepare this sorbet in advance for a party?
Absolutely! The sorbet can be made a day or two ahead of time. Store it in a tightly sealed, freezer-safe container.
Remove from the freezer 5–10 minutes before serving to allow it to soften slightly for easier scooping, ensuring it remains smooth and refreshing for guests.
