Recipe courtesy of Curtis Aikens

Rosemary and Blood Orange Sorbet

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  • Level: Easy
  • Yield: 2 cups



  1. In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.