Rosemary and Blood Orange Sorbet

  • Yield : 2 cups
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  • 1 cup simple syrup (equal parts sugar and water, boiled until sugar is dissolved)1 sprig rosemary
  • 1 cup blood orange juice
  • 1/4 cup water
  • Lemon juice, a few drops


Step 1

In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

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