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October 1999 Issue
Rosmarinus officianlis -- Rosemary
by Rossana S. Tarantini
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Strawberry and Rosemary Sorbet

The wonderfully subtle taste of the rosemary in this sorbet blends nicely with the strawberry.
  • 1/2 cup water
  • 1/2 cup plus 2 tbsp sugar
  • 2 tbsp chopped fresh rosemary, leaves only, no stems
  • 6 tbsp lemon juice
  • 1 lb strawberries, hulled
  • 1/4 cup dry white wine, chilled
  • halved strawberries and small sprigs of rosemary for garnish
Place the water, sugar, rosemary and two tablespoons of the lemon juice in a saucepan and bring to a boil. Simmer until the sugar dissolves. Remove from the heat and let the syrup cool. Puree the strawberries in a blender until smooth, strain them and add the remaining lemon juice. Strain the syrup through a nylon sieve to remove the rosemary and stir the syrup into the strawberry puree. Add the chilled wine. Mix well, transfer to a plastic container, cover with plastic wrap and freeze until semi frozen. Stir well, return to the freezer, covered until it is completely frozen. Serve garnished with strawberry halves and rosemary sprigs.
  • Yields: 4 - 6 servings
  • Preparation Time: 45 minutes, not including freezing time

That's it for another month! Hope you enjoyed your time with rosemary as much as I did. Remember, I'm always open to comments, suggestions, questions, and such. I love to talk about cooking! As always I can be reached by email or here at the e-zine. Can't wait to hear from you!

Happy Fall and TTFN!

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