Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  sugar
     1/4           cup  light corn syrup
  2        tablespoons  fresh rosemary -- coarsely chopped
  1 1/3           cups  lemon juice -- (about 7 large
                        -- lemons)
  2          teaspoons  grated lemon peel
                        rosemary sprigs for garnish

Preparation:

1. In 2-quart saucepan over high heat, heat sugar, corn syrup, and 4 cups water until sugar dissolves and water boils, stirring occasionally. Remove saucepan from heat; stir in rosemary. Cover pan and let stand for 20 minutes. 2. Pour mixture through strainer into bowl; stir in lemon juice and peel. 3. Pour lemon mixture into 9" by 9" metal baking pan; cover with foil or plastic wrap. Freeze until partially frozen, about 3 hours, stirring occasionally. 4. In food processor with knife blade attached, blend lemon mixture until smooth but still frozen. Return mixture to baking pan; cover and freeze until firm, at least 3 hours. 5. To serve, let sorbet stand at room temperature 10 minutes. Garnish with rosemary. Makes eight 1/2-cup servings.

Nutritional Information:

161 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 43g Carbohydrate; 0mg Cholesterol; 13mg Sodium