rosemary clementine sorbet.

today’s post is short and sweet, just like me!

before we get to the topic at hand, please be sure to check out my guest post over at The Novice Chef! i shared a recipe for a killer triple coconut cheesecake over there, and trust me, you don’t want to miss it!

we’re talking sorbet. icy, fruity refreshing sorbet.

traditionally, sorbet is a palette cleanser, served in between courses. it’s fancy.

i find that sorbet is equally rejuvenating on a crazy-hot day when the heat is so oppressive that you don’t even feel like moving.

put some pep in your step with sorbet!

i know that some people are intimidated by the ice cream making process, with the heating of milk, tempering egg yolks, and thickening the mixture until it reaches a custard-like consistency.

when making ice cream, there’s a lot that can go wrong. things can go from fine to horribly awry in a matter of seconds. i know this, because i have accidentally scrambled an undisclosed number of eggs while learning how to make ice cream. i’m happy to report that making ice cream is a lot like riding a bike; once you learn how to do it, you’ll never forget. it’s easy-peasy!

thankfully, making sorbet is a cinch for any skill level!

sorbet is one of the simplest frozen treats to make, since it’s essentially a combination of juice, simple syrup and any additional flavorings you might want to add. you let it chill out for a bit in the fridge, churn it up, stash it in the freezer, and voila! sorbet, simple as pie.

i decided to make a clementine and rosemary sorbet, because i adore using herbaceous flavors in sweet applications. the bright sweetness of the clementine is cut and complimented by the hints of pine in the rosemary simple syrup. i added a tiny bit of orange flower water and orange liqueur to give this sorbet some depth. i love the way it looks, with the flecks of zest and smattering of chopped rosemary strewn about the top.

this rosemary clementine sorbet is summery, unexpected, and the flavors just work beautifully together. i kinda love it a little.

don’t have a bunch of teeny tiny clementines laying around? you can just use oranges, or tangerines, or a combination of the two.

don’t feel like juicing a bunch of citrus? fine then! use your favorite brand of juice (strain out the pulp!), it’ll be our little secret.

rosemary clementine sorbet: you’re going to love it. it’s a great little pick-me-up when the heat has just about melted you completely. who knew sorbet had such magical healing qualities?

rosemary clementine sorbet

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes, plus churning time

this recipe can easily be doubled!

Ingredients:

2 tablespoons clementine zest (about 4 clementines' worth)
1/3 cup granulated sugar
1/3 cup water
1 cup clementine juice (about 8 clementines)
1/4 teaspoon orange flower water (optional)
1 tablespoon orange liqueur
2 tablespoons rosemary simple syrup (get the recipe here!)
1 tablespoon vodka (citrus vodka would be great!)

Directions:

combine the zest, sugar and water in a small saucepan and heat over medium-high heat.

stir frequently until the sugar is dissolved. once dissolved, remove from heat and set aside to cool slightly.

in a small bowl, combine the clementine juice, orange flower (if using), orange liqueur and rosemary simple syrup. stir to combine.

add the cooled dissolved sugar and zest, and stir to combine.

transfer mixture to an airtight container and store in the fridge for at least an hour, until chilled.

before churning, add the vodka and stir to combine.

churn in ice cream maker according to manufacturer's instructions, or about 20 minutes.

transfer the sorbet to an airtight container and freeze about 30 minutes before serving.

sorbet will keep in an airtight container in the freezer for up to a year.

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