Use any extra rosemary syrup to toss with fresh berries, to drizzle over berry shortcake or pie, or to sweeten whipped cream for other berry desserts.

Prep: 35 minutes   Chill: several hours   Freeze: several hours

3/4 cup rosemary leaves, tightly packed
1 1/4 cups sugar
1 1/4 cups water
1 1/4 lb. ripe strawberries, blackberries, and/or raspberries, stems removed
2–4 Tbsp. lemon or lime juice
Kosher salt

1. In a food processor combine rosemary and 2 tablespoons of the sugar. Process for a few seconds to bruise the rosemary (it’s OK if it isn’t chopped).

2. In a medium saucepan combine the remaining sugar, water, and rosemary mixture. Heat just to boiling, stirring to dissolve the sugar. Remove from heat, cover, and let steep for 30 minutes. Strain the syrup and discard solids; thoroughly chill the syrup. (You should have about 1 3/4 cups.)

3. In a food processor thoroughly puree the berries. Strain puree through a fine-mesh sieve into a mixing bowl; discard seeds. (You should have about 2 cups puree.) Stir in 1 1/2 cups of the rosemary-infused syrup, 2 tablespoons lemon juice, and a pinch of salt. Taste the mixture and add more syrup, lemon juice, or salt as desired. (Mixture should be strongly flavored; freezing will make it less so.) Discard any remaining syrup, or cover and chill up to 1 week for another use. Cover and chill berry mixture for several hours or overnight. Freeze berry mixture in a 1 1/2- to 2-quart ice-cream maker according to manufacturer’s directions. Transfer sorbet to a covered container and ripen in your freezer for about 4 hours. Makes about 1 quart.

Per serving: 150 cal., 0 g total fat, 0 mg chol., 17 mg sodium, 38 g carbo., 3 g dietary fiber, 1 g protein.