The other day I remembered I bought fresh rosemary and reminded Katie we needed to make something for dinner with it. I was thinking steak or make a chicken, but almost immediately Katie declared we would use it for a sorbet and Pluot’s would be the fruit. How she came up with this idea from scratch, I don’t know but it is seriously delicious. Please excuse the brown color of the final product. It started out a nice color and slowly turned…If any science food nerds want to help us figure out the mystery of the brown rosemary pluot sorbet that would be greatly appreciated!

Pluot SorbetPluot Sorbet2Pluot Sorbet3Pluot Sorbet4Pluot Sorbet6Pluot Sorbet5


1/4 cup of water

3/4 cup of sugar

1 bundle of fresh rosemary

6-8 pluots


Combine water and sugar in a small saucepan and heat over medium. Once the sugar is dissolved add 4-6 rosemary stalks. Remove from heat and cover for about 15-20 min.

Cut and remove 6-8 pluots and add to food processor. Pulse until smooth.

After the rosemary has had time to steep in the simple syrup, drain through a sieve into the food processor combining with the fruit.

Once combined place a sieve over a medium bowl and pour the sorbet mixture filtering out the pluot skins.

Freeze until sorbet. Typically takes 6 or more hours.