 |
Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 6 |
|
From San Francisco Chronicle & . 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. Ingredients:
1 cup sugar |
1 cup water |
3 sprigs rosemary, about 4-inch long |
1/2 teaspoon minced rosemary |
2 cups orange juice, strained & freshly squeezed |
1 tablespoon lemon juice, strained & freshly squeezed |
3 tablespoons finely grated orange zest |
4 -6 orange zest, twists (to garnish) |
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.
|
|