| 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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