Preparation / Directions:
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.
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