ORANGE ROSEMARY
SHERBET

INGREDIENTS

1/4 cup raw honey
1/4 cup organic cane sugar
1/4 cup filtered water
3 sprigs fresh rosemary, finely chopped
2 cups freshly squeezed orange juice
(from approximately 8 medium oranges)
1 Tbs lemon juice
1/2 - 1 cup full-fat canned coconut milk
pinch of salt

DIRECTIONS

Combine honey, sugar and water in a small saucepan. Bring to a boil, add rosemary and simmer for 3-5 minutes. Remove from heat and let sit for 1 hour. Strain syrup and discard solids.

Blend syrup with orange juice, lemon juice, coconut milk and salt in a blender until well combined. Chill mixture in fridge for at least 2 hours. Shake or blend mixture if it has separated and then prepare according to ice cream maker instructions, churning until sherbert is smooth and creamy.

Serve immediately for soft serve consistency or freeze 2-4 hours for firmer texture. If storing overnight, press a piece of parchment paper into the top and remove from freezer 30-60 minutes before serving for ideal consistency.

* Tips: taste and choose flavorful oranges when they are in season - this is the star of the show! I love a combination of cara cara and navel oranges. You can also infuse strips of orange zest into the simple syrup for even more orange flavor.

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