Rosemary Riesling Sorbet Recipes

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.

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.

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.

Steps:

• ABring water, sugar, and rosemary to boil in medium saucepan, stirring until sugar dissolves. Boil 3 minutes. Remove from heat and let stand 45 minutes. Strain into bowl and cool completely. Transfer muxture to ice cream maker and process according to manufacturer's intstructions. (Can be made 1 week ahead. Transfer to a covered container and freeze)

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.

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.

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.