Lemon Rosemary Sorbet

1. 1

   In saucepan, combine sugar and water over high heat. Stir occasionally until sugar is completely dissolved and syrup is simmering, about 5 minutes. Remove from heat. You should have 2 cups of syrup.

2. 2

   Combine warm syrup with rosemary, lemon juice and vodka. Stir well, then let mixture cool to room temperature. For faster freezing, chill mixture in refrigerator.

3. 3

   Strain mixture through cheesecloth, then freeze in ice cream maker, following manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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