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“From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish.”
READY IN:
3hrs 10mins
YIELD:
1 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
  2. Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
  3. Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
  4. Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.

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