Rosemary-Lime Sorbet

• 3/4 cup sugar
• 3 cups half-and-half
• 2 tablespoons chopped rosemary
• 1/4 cup light corn syrup
• Juice of 3 limes

1. In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup.
2. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl.
3. Let cool, then chill in refrigerator.
4. Remove from refrigerator and slowly whisk in lime juice.
5. If mixture shows signs of curdling, whisk harder or transfer to a blender.
6. Pour mixture into an ice cream maker and follow manufacturer's instructions.

sugar, rosemary, light corn syrup

Taken from cooking.nytimes.com/recipes/6915 (may not work)