YIELD: 1 QUART
I can’t get enough of this sorbet. The apple flavor is really enticing and enhanced elegantly with the addition of rosemary. Be sure to seek out fresh rosemary, rather than dried, as it will absolutely make a difference.
Directions
In a small saucepan over medium heat, combine the apple cider, sugar, and rosemary and cook for about 7 minutes, stirring often, until the sugar is dissolved, and the rosemary has added a hint of fragrance to the cider.
Remove syrup from heat and let cool completely, either in the refrigerator or at room temperature.
Process in ice cream maker according to manufacturer’s instructions.
Once frozen, store in an airtight container in the freezer for up to 2 months.
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Ingredients
2½ cups apple cider (no sugar added)
⅓ cup sugar
1 sprig fresh rosemary
