Lemon and rosemary sauce

Ingredients for Lemon and rosemary sauce

Instructions for Lemon and rosemary sauce

To prepare the Lemon and rosemary sauce recipe, please follow these instructions:

Tear the circles and press them. The water and sugar are heated until the sugar is dissolved. Let the cook boil for a few more minutes. Pour half of the layer into another pot. Add the lemon peel to one serving and simmer for low heat for a further 10 minutes. Then add the rest of the lemon juice, let it cool down. Rosmarine quakes are laid in the second portion of makeup. It must have a short boil, turn off the heat and allow the team to draw for 15 minutes. Then put the layer down into the lemon layer. Let the mixture cool off. The ice cream is then frozen in a ice machine until it is fixed. The sorbet is then placed in a cold bowl and placed in the freezer for a maximum of 2 days.