Rosemary Riesling Sorbet Recipes

ROSEMARY AND BLOOD ORANGE SORBET

Steps:

• In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

MASCARPONE SORBETTO WITH ROSEMARY HONEY

Steps:

• For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
• In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
• Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
• For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
• To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

ROSEMARY-LIME SORBET

Steps:

• In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
• Pour mixture into an ice cream maker and follow manufacturer's instructions.

WATERMELON SORBET AND ROSé SPARKLER

Steps:

• Watermelon-Rosemary Sorbet: Freeze the canister of an ice cream or sorbet maker overnight (or according to manufacturer's directions). Meanwhile, prepare a simple syrup by combining water, sugar, and rosemary sprigs in a small saucepan. Over medium-high heat, bring to a simmer, uncovered, then immediately turn off heat and let rosemary steep as syrup cools to room temperature, 10 minutes.
• Remove and discard rosemary sprigs. Pour syrup into a blender, then add watermelon, lime juice, and tequila. Cover and blend until smooth. Place a strainer over a storage container and strain watermelon mixture, separating the pulp and foam from the liquid; discard pulp and foam. Cover and chill liquid overnight in the refrigerator. (Alternatively, mixture can be chilled quickly by placing the container into an ice bath.)
• Set up ice cream maker and pour watermelon base into the frozen canister. Turn on and churn mixture until it's thick and looks frozen, about 30 minutes. Transfer sorbet into a container and freeze, covered, at least 2 hours. Makes 1 quart.
• Assembly: Place a scoop of sorbet into a chilled glass; add a tablespoon each of diced peaches and blueberries. Top with sparkling rosé and serve immediately, with a spoon, straw, or both.

LEMON ROSEMARY SORBET

Steps:

• In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
• Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
• Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
• NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
• Makes 8 to 10 servings.

ROSEMARY CITRUS SORBET

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

RIESLING SORBET

Steps:

• Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, thaw raspberries in bowl in refrigerator. Puree in food processor or blender, then press through fine sieve to remove seeds. Stir in superfine sugar.
• Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.

RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET

Steps:

• To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
• Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

ROSEMARY RIESLING SORBET

Steps:

• Combine sugar, water, and rosemary leaves, bring to a boil, simmer 5 minutes; let steep overnight. Strain the syrup and measure 2 1/2 cups. Combine the syrup with the wine. Add lemon juice a bit at a time, adjusting the tart/sweet ratio. Chill sorbet base thoroughly. Freeze by the usual process.