Sorbetto al Rosmarino

This is an amazing in between sorbet which can be served within larger menues as a course before the main dish.

How ever I had the idea to make it out of limejuice and gardenfresh rosmary and using the limes as little seen it often with Lemons but this would be to large as in between course.

Rosmary was used in the old days like fennel often against flatulence and bloating so it is a perfect dish for a little digestion as it is full of healthy essential oil and fresh and cold.

Did you know that Rosemary oil has a strong antiseptic effect, which is almost 6 times that of carbolic acid (phenol

Rosemary with its characteristic aroma in the mediterranean cuisine of Italy and France is an important spice and, for example, part of the popular "Herbes de Provence" herbal mixture. Rosemary has a very intense odor and a resinous, slightly bitter taste reminiscent of camphor and eucalyptus. As a classic barbecue spice rosemary goes well with meat, poultry, lamb, zucchini, potatoes and pasta. The leaf or rosemary honey is also used in sweets. For example, apple jelly can be flavored with the herb as well as I do it here with the sorbet. Rosemary is also often used in herb butter and is occasionally used as a bitter in beer.

Prior to his triumphal procession in the kitchen, rosemary was first used in religious cults and pharmacists' means. For religious celebrations rosemary was also used as a substitute for frankincense because of its similar smell.

When exactly the rosemary came to Central Europe, is not known. However, he is already listed in the Estates Ordinance "Capitulare de villis vel curtis imperii" on the decree of Charlemagne. In England, rosemary was introduced in 1328 by Queen Philippa of Hainault.

From the 4th to the 12th century - almost throughout the Middle Ages - the pseudo-Apuleius for rosemary, which is also relevant in northern European conventional medicine, gave the following indications:

• For toothache: Let the juice from the root act on the aching teeth.

• Against fatigue: Pound the herb with oil and rub externally.

• For pain of the liver and the viscera

• For cough: rub rosemary herb with pepper and honey into lozenges. To soothing the cough in the morning and evening in each case take a lozenge.

• For internal pain: Rosemary herb green or dried as above in Take the form of lozenges.

• For the treatment of fresh wounds: crushed rosemary herb, which with fat is hung up, works very well.

• Against three-day fever: Pour the crushed rosemary herb into hot water and when seizure take.

So take the long story short of this mediterranean herb which is used a lot in the kitchens on the Riviera, back to the sorbetto di Rosmarino.

First you cut the upper part of the limes and a little on the downside (to make them sitting flat).

Take a fork and get out the juice and the flesh until it is clean and keep the juice. Put them on a plate and store them in the freezer.

Take 150 g of raw sugar, a good bunch of rosmary twigs, which you cut several times, 8 dl of water and 2-3 dl of the lime juice you got whilest taking the flesh out. Let this cook for at least 30 minutes to get the full taste of the rosemary and when its cooking put some fresh ginger into the mix as well.

After half an hour take the pan of the fire and place 150 gr of preferable rosmaryhoney (often sold at the riviera on the food markets) in the pan and let it melt in.

Let it cool down a bit an place it into the freezer for at least 30-45 minutes.

In the meantime beat 3 egg whites until stiff and store in the fridge.

Take the bowl with the rosmary-lime mix out of the freezer when the top is quite frozen and take a spatula to mix it through. If the consistency is thick enough, fold in the egg whites and mix with a hand mixer to a smooth mass. The egg whites allow the sorbet to melt more slowly when serving and it makes the sorbet super creamy because you mix in some air in bubbles with the egg whites.

If it is not thik enough and still liquid wait another 30 minutes to fill in the egg whites.

After at least 1 hour or half an hour more the Sorbet shall be ready and frozen enough to fill it into the frozen limes. (Tip: The flater the bowl the faster it gets frozen)

Take the Sorbet at least 10-15 minutes out of the freezer before serving. Place each lime on a plate, decorate with a fresh twig of rosmary and close the lime with its own hat.

Enjoy it and try sorbets with basil or other herbs like lavender.