Ice Cream Sunday: Raspberry & Rosemary Sorbet

Expectations can make or break an experience. Sometimes we set our expectations too high, and when these expectations aren’t met we feel let down. On the flip side, when we lower our expectations, the results have the ability to blow us away.

I think it’s important to expect good things. Expecting good things promotes positive thinking and motivates yourself and others to strive for more. That being said, lowering ones expectations leads to more pleasant surprises, and possibly a more content life. It’s tricky…it’s about finding a balance that works for you.

Which leads me to talk about this raspberry and rosemary sorbet.

I knew I wanted to make a sorbet this week. My expectations were lowered because, well, sorbet is not ice cream. I also wanted to try something slightly unusual. My expectations continued to drop because you never know how unusual things are going to turn out. You probably saw this coming, but this is one of those incidents where my low expectations were blown away by the awesome reality.

This sorbet is so good you guys. If I’m being completely honest, it’s better than I planned. Obviously rosemary is the wildcard in this recipe, and it adds just the right amount of earthiness to the sweet and tart raspberries. It tastes just like summer should taste.

Raspberry & Rosemary Sorbet
6 cups fresh raspberries
1/2 cup lemonade
1 cup water
1 cup sugar
3 large tablespoons fresh rosemary leaves (about 3-4 sprigs)

1. In a saucepan, combine sugar and water. Bring to a slow boil and add rosemary leaves. Reduce heat and let simmer for about 3 minutes, then turn off heat and let sit  for about 10-15 minutes.
2. While syrup is cooling, add raspberries and lemonade into blender or food processor and puree. Once smooth, strain mixture through a fine mesh strainer to remove all seeds. Place puree into fridge and let completely cool.
3. Once rosemary syrup has cooled considerably, strain out rosemary leaves and transfer to an airtight container. Refrigerate until completely cooled.
4. Once raspberry puree and rosemary syrup are completely cooled (I left mine in the fridge for about 7 hours), add syrup to the puree and thoroughly combine.
5. Place mixture into ice cream machine until the texture of soft serve. Transfer into an airtight container and let freeze overnight.

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