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!
1/4 cup of water
3/4 cup of sugar
1 bundle of fresh rosemary
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.