Rosemary Rhubarb Sorbet

Serves 6


2 cups rhubarb, chopped fine
1 cup sugar
1 cup water
⅓ cup rosemary leaves, chopped


Make a simple syrup in a medium saucepan by combining the sugar and water, rhubarb and chopped rosemary. Bring to a boil until sugar dissolves, simmer for 5 minutes, and take off burner, cool and set syrup aside. In a food processor, blend syrup mixture until a puree forms. Follow ice cream maker instructions for making sorbet.