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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Just like the world class gelato we had in San Gimignano, Italy this year. Audry identified the elusive flavor and invented this recipe. Ingredients:
3 cups water |
3 cups sugar |
3 tablespoons rosemary (3 sprigs, actually) |
2 cups raspberries |
3 lemons, juice of |
1 lemon, zested |
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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