Rosemary-Lime Sorbet
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Âľcup sugar
- 3cups half-and-half
- 2tablespoons chopped rosemary
- ÂĽcup light corn syrup
- Juice of 3 limes
Nutritional analysis per serving (12 servings)
153 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 2 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
- Step 2
Pour mixture into an ice cream maker and follow manufacturer's instructions.
Private Notes
Comments
This may be a sherbet (which uses dairy), but this is NOT a sorbet (which traditionally has no dairy). Keep this in mind if you're searching for a "sorbet" recipe specifically!
Had some extra rosemary that I wanted to use up, so I gave this a try. Made the recipe as is. It was very easy to make, no problem with curdling when I added the lime juice. Delicious, but the rosemary is hard to taste. Will make it again, but use a bit more of the herb. I also want to try it with mint instead of rosemary.
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