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Cheryl Wixson
This intensely flavored sorbet makes a refreshing dessert or the perfect taste-changer in an elegant meal


  • 1 cup sugar
  • 1 cup water
  • 2 sprigs fresh rosemary branches
  • 2 tablespoons fresh lime juice
  • 4 cups frozen Maine wild blueberries


  • In a small saucepan over medium-low heat, combine the water and sugar, stirring well. Add the sprigs of rosemary branches.
  • Cook until the mixture becomes simple syrup and the rosemary is fragrant, about 5 minutes.
  • Remove from heat and strain the mixture. Stir in the fresh lime juice.
  • Add the rosemary simple syrup to the wild blueberries.
  • Puree in a blender until smooth. Refrigerate the mixture until cold. Freeze the sorbet according to the directions of your ice cream maker.
  • Eat and store the remainder in the freezer.


Makes 1 quart; 16 - ΒΌ cup servings
Nutritional analysis per serving: 67 calories, less than 1 gram protein, 17 grams carbohydrates, less than 1 gram fat, 1 mg. sodium, 1 gram fiber