ROSEMARY LIME SORBET

A little frozen ball full of refreshing lime and rosemary flavors, meant to be served just before the main entree, to clear the palate, and most importantly, to fully enjoy the main event. The Rosemary Lime Sorbet is a delightful departure from traditional sweetness. Sorbets are traditionally sweet because they are made primarily from fruit juices combined with sugar syrup. The sweetness helps to balance out the tartness of the fruit juices and creates an appetizing flavor profile. Furthermore, sugar plays a crucial role in the texture. The sugar lowers the freezing point of the mixture, resulting in a smoother and softer consistency. Enhanced by the aromatic essence of the rosemary, this sorbet offers a refreshing twist that delights the palate, resulting in a satisfying experience just before to the main event.

1/2 cup filtered water

1/4 cup granulated sugar

2 fresh rosemary sprigs

2 tbsp freshly squeezed lime juice

Combine 1/2 cup filtered water, 1/4 cup granulated sugar, and the fresh rosemary sprigs in a small pot and bring to a boil. Lower the heat to a simmer, cover, and simmer for 5 minutes. Remove the rosemary sprigs. Add the 2 tbsp freshly squeezed lime juice and strain the mixture through a strainer into a shallow container. Cover the container and freeze the mixture until firm for about 6 hours.

After the sorbet froze the first time for about 6 hours, remove it from the freezer and puree the frozen mixture in a blender or mini food processor until smooth. Transfer the sorbet back to the container. Cover the container and freeze again for at least 2 hours.

Serve each guest two balls of sorbet in a martini glass. Garnish each martini glass with a lime twist.

Alternatively, you can pre-scoop the sorbet onto an iced baking sheet and freeze it. The pre-scooped sorbet makes it very easy to plate when it’s time to serve the sorbet.