Raspberry & Rosemary Sorbet

Raspberry & Rosemary Sorbet

 Rosemary infuses the vivid pink with a subtle herb-garden fragrance.

Ingredients:
1 cup (200g)  caster sugar
1 Qt. (4 X 150g) raspberries
1 unwaxed lime, juiced
1 tablespoon and 1 teaspoon fresh rosemary leaves picked over (5g)

Directions:

Put the sugar in a small pan with 1/2 cup water and heat until the sugar has dissolved , about 5 minutes.

Meanwhile blend the raspberries, lime juice, and rosemary leaves in a food processor or a high speed blender until fairly smooth.  Strain into a bowl then mix with the sugar syrup.  Transfer to a heat proof container or loaf tin, seal or cover and freeze for 6 hours, stirring with a fork every hour or so.

Put in a food processor and whiz until smooth, then return to freezer for 30 minutes before serving.  Alternately churn in an ice cream maker according to appliance instruction.  Makes 4 servings