Lemon Rosemary Sorbet
A refreshing, dairy-free sorbet bursting with lemon flavor and fragrant rosemary. Light, elegant, and easy to prepare, this sorbet is perfect for summer gatherings or a simple everyday treat. Optional vodka helps keep the sorbet soft, while fresh ingredients ensure bright, natural flavor.
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.
