Rosemary Citrus Sorbet Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Mar. 15, 2012
I put this in my small Cuisinart ice cream maker, let it run for 20 minutes, and then transferred to the freezer. It is an unusual combination of flavors with the rosemary and grapefruit complementing and balancing each other pretty well. After tasting the syrup after boiling, I did let the rosemary steep for about ten minutes before straining it to bump up the herb flavor. The sorbet was smooth, had a very fresh flavor, but it was a bit on the sweet side for us. If I were to make again, I would cut the sugar in half, but that's just a personal taste preference. I liked this sorbet very much, my hubby, not so much. He just thought it tasted odd (which translates to "different" for him), so I'm giving it 4 stars.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Nov. 21, 2011
This was delicious. The flavours go excellently together, and you can adjust the sweetness depending on how you're planning to serve it, for dessert or before the main course. I detest grapefruit, but in this combination - well, I just couldn't get enough of it! Very "wintery", too.
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Photo by Petrovna

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2010
I really didn't like this sorbet. The ladies I shared it with didn't seem super fond of it either. It did, however, make me interested to try some other kinds!
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Reviewed: Mar. 19, 2010
This is a wonderful combination of flavors. I wouldn't have expected rosemary to be so delicious when it's sweetened! There are a couple things I would change if I made it again though. When I made it, I didn't have fresh rosemary so I used dried. I just used a paper towel in my colander to strain all the tiny pieces out and it worked fine. I don't know if that made the rosemary flavor stronger than it was supposed to, but here is what I would do next time. I found it really sweet and not very grapefruity (I fresh squeezed large non-pink grapefruits to get the amount of juice I needed) so next time I think I will add twice as much grapefruit juice as it calls for in order to get what I think will be a good balance of rosemary and grapefruit, as well as a non-overwhelming sweetness. It took longer than two hours for my sorbet to freeze completely. It is probably partly because I doubled the recipe, but I split the mixture between two containers to freeze. The one that was elevated off the freezer floor froze faster, so I would recommend either putting your container on a shelf or on top of another dish so the cold air can circulate underneath too. I might update my review if I make it again, but in the meantime thanks for the great recipe! It is such a surprising fresh twist on a dessert!
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Cooking Level: Intermediate

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Reviewed: Feb. 13, 2010
The first time I tasted this was at my sister's house. We made it again for our grandmother's birthday and it was a hit! So cool and refreshing. The rosemary gives the sorbet a different taste that is complimentary to the grapefruit.
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Reviewed: Aug. 23, 2009
This is very good sorbet. Delicious and versatile. I`m glad I made this. I made orange rosemary sorbet from Taste of Home and this is an another great variation.
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Photo by DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jul. 22, 2007
This sorbet was delightfully fresh, flavorful and light! I don't have an ice cream maker yet, so it had more ice crystals than I would have liked. I'll try it again with a machine to see if I can achieve a smoother texture. In a word.....delightful!
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