Strawberry Sorbet with Rosemary

2 c. sugar
1 c. water
2 pints fresh strawberries
1 T. freshly squeezed lemon juice
2 t. minced fresh rosemary

Make a sugar syrup by putting the sugar and water together in a medium-sized saucepan and bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Remove from heat and let cool to room temperature. Hull the strawberries and puree them in a food processor or blender with the sugar syrup and lemon juice. stir in the rosemary. Freeze in an ice cream maker according to manufacturer's directions.

Makes: 1 quart

Source: Mediterranean Herb Cookbook, Georgeanne Brennan, 2000

Prepared by: Lena for the May 2001 meeting