three bowls

Based on this Food and Wine recipe by John Currence

Yield: About 3 cups

Ingredients

• 2 cups water
• 3/4 cup sugar
• 3 rosemary sprigs
• Finely grated zest of 2 lemons
• 1/2 cup fresh lemon juice

Process

1. In a medium saucepan, bring the water, sugar and rosemary to a boil.
2. Cover and simmer over low heat for 5 minutes.
3. Discard the rosemary,  add the zest and let the syrup cool to room temperature.
4. Add the lemon juice and refrigerate overnight.
5. Freeze in an ice cream maker according to machine's directions or you could also try to go the granita route with it (I have not tried, but might be an option if you have no ice cream maker.  Granita method here.)