Sorbet Rosmarin Chantecler (rosemary Sherbet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 8 | Servings | ||
INGREDIENTS
| 1 2/3 | c | Sugar |
| 1/2 | c | Packed rosemary sprigs |
| 1/3 | c | Fresh lemon juice |
INSTRUCTIONS
In a heavy saucepan combine 4 1/3 cups water, the sugar, the rosemary, and the lemon juice and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and let the mixture steep for 15 minutes. Strain the mixture into a bowl through a chinoise or a very fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth, and freeze it in an ice-cream maker according to the manufacturer's directions. Makes about 1 1/4 quarts. Recipe By : DDMmom From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 22.7mg
Carbohydrates: 42.7g
Fiber: <1g
Sugar: 41.8g
Protein: <1g