Rosemary Sorbet

Of all the highlights and “take-aways” from a week of Cooking at Home with Patricia Wells in Provence, the first thing I wanted to make after returning home was this fabulously refreshing fragrant rosemary infused sorbet. So delicious. So easy. Everyone around the table will be trying to guess the familiar unexpected flavor. We have a group text going for class, and after lunch we’re all sending links for the Breville Smart Scoop ice cream maker – with one click it will be waiting for us when we get home. Patricia keeps Mariage Frères glass tea cups in her freezer for serving – I love using Alabama potter, Tena Payne’s, Earthborn Pottery footed noodle bowls.

Fresh Rosemary Sorbet

• 1/2 cup unrefined cane sugar
• 2 cups whole milk
• 1 cup heavy cream
• 2 tbs Invert Sugar Syrup or corn syrup
• 1/8 tsp fine sea salt
• 20 grams fresh rosemary sprigs

In a dutch oven, combine sugar, milk, cream, simple syrup, salt and rosemary. Heat over medium, stirring occasionally, until bubbles form around the edge and sugar is dissolved.

Remove from the heat, cover, and let infuse for 1 hour at room temperature.

Refrigerate until chilled or overnight. Strain and discard rosemary.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Invert Sugar Syrup

• 2 1/4 cups unrefined cane sugar
• 2 tsp freshly squeezed lemon juice
• 1 cup water

In a sauce pan, combine all ingredients and bring to a boil over high heat. Reduce to low and simmer, whisking occasionally, for 8 to 10 minutes or until its a syrup consistency. Do not let the mixture caramelize. Cool and store in an air tight container in the refrigerator.

Roasted Rosemary Pecans

• 4 cups pecan halves
• 1 1/2 tsp kosher salt
• Pinch of freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 heaping tsp dark brown sugar
• 1 heaping tsp freshly chopped rosemary
• 1 tbs melted butter
• 2 tbs olive oil

Preheat oven to 300 degrees. Place pecans on a parchment lined baking sheet and bake for 10 minutes, turing halfway, or until crisp to the bite (Watch them closely as they can overcook/burn quickly). In a bowl mix all ingredients together and add roasted pecans. Toss to coat. Return to the oven for for 2 minutes.