Rosemary & Orange Sorbet

From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish.

• Ready In: 3 hrs 10 mins
• Yields: 1 1/2 pints

Ingredients

• 1  cup sugar
• 1  cup water
• 3  sprigs rosemary, about 4-inch long
• 1⁄2 teaspoon  minced rosemary
• 2  cups  orange juice, strained & freshly squeezed
• 1  tablespoon lemon juice, strained & freshly squeezed
• 3  tablespoons  finely grated orange zest
• 4 -6  orange zest, twists (to garnish)

Directions

1. In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
2. Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
3. Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
4. Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.