Yield: Yields about 1 quart
Tart-sweet raspberries make a surprisingly good partner for fresh rosemary, probably because this sorbet only calls for a little bit of the powerful herb. It adds a lovely, gentle pine note that transforms the sorbet into something really special. Try dropping a small scoop into a glass of sparkling wine for a knock-out (adult) sorbet float!
Make Ahead Tips
You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.
You can refrigerate the sorbet base for up to 1 day before freezing.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scoop into bowls to serve.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review