This palate-cleansing dessert is a delightful dairy-free treat made with common herbs you mau have growing in your garden. Hebal sorbets are light and refreshing, the perfect after-dinner delight when entertaining company or a simple dessert for weekday meals.


1/4 cup water

1 tablespoon fresh rosemary leaves

2 to 4 tablespoons honey (depending on your sweet tooth)

2 cups fresh-squeezed orange juice

1 teaspoon finely chopped gresh rosemary leaves

Boil the water, remove from heat and add whole rosemary leaves. Cover and steep for 5 minutes. Strain and add honey to melt. Mix in the orange juice and chopped resomary leaves. Churn in an ice cream  maker and serce in chilled bowls. You can also freeze it in ice cube trays and serve; The sorbet will be a bit less smooth and more crystalized.

You can follow this basic recipe and try other fun and flavorful combinations, such as lemonade and basil, grapefruit juice and thyme, orange and peppermint or tangerine and tarragon.

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