Blood Orange Rosemary Sorbet

1. 1

   Make the simple syrup: Add water and sugar to sauce pan, cook, stirring frequently, over medium high heat until sugar has dissolved and mixture thickens a bit. Remove from heat and add rosemary sprig. Set aside to cool.

2. 2

   After mixture has cooled, remove rosemary sprig.

3. 3

   Add simple syrup to blood orange juice. Cool in refrigerator for 30 minutes to 1 hour.

4. 4

   Add the cooled mixture to your ice cream machine. If you'd like to add the liquor, do so now. Follow you ice cream maker's directions for times- usually 20 to 30 minutes. Freeze at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

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