“Just like the world class gelato we had in San Gimignano, Italy this year. Audry identified the elusive flavor and invented this recipe.”
READY IN:
25mins
SERVES:
8
YIELD:
1/3 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water, rosemary and sugar. Bring to a boil. Boil for a minute or two. Cool. Remove rosemary.
  2. Use hand blender to puree raspberries with the lemon juice. Combine with the rosemary water.
  3. Freeze and enjoy.

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