This time I'm following the Rosemary Tea recipe that I missed in the previous post,
Rosemary Tea (page 150): "Pour one pint of boiling water on a
heaping tablespoonful of young tips."
to try the Rosemary Tea Sherbert recipe again:
Rosemary Tea Sherbert
two cups of rosemary tea; mix a half cup of sugar and a half cup of
water, let it come to a boil, add a tablespoon of lemon juice and a half
cup of orange juice, mix with the tea and freeze. Serve in sherbet
Everything else remained the same -- and I have to say that I really like how easy it is to prepare the mixture for freezing -- but I wanted to show you the amount of fresh rosemary that I used:
While it steeped, I made up the sugar, water, and juice mixture. Then I strained the tea, mixed in the juices, and set the whole thing in the freezer. Easy!
After it was frozen, with the appropriate stirring, I gave it a taste.
Take 2 definitely had a better balance between the rosemary and citrus flavors. The rosemary was there but I could taste the orange better. The lemon was not distinctive but added some sparkle. The sweetness level was just right. I declare it a success!
This is not your child's sherbert dessert. It is more sophisticated. It would be a nice accompaniment with roasted beef, chicken, or turkey. I think it should be served just before the meat course.
Update on Take 1
Tasting the stronger rosemary tea sherbert today was interesting: The flavors were definitely muted as compared to yesterday. I asked my two visitors to try it and they both liked it very much. One is a big fan of rosemary and did not think it was too strong at all. The other thought it was fine and was surprised to think of rosemary in a sweetened dish.
I think you probably can't go wrong with using any amount of fresh rosemary between the suggested one heaping tablespoon and my experimental half cup. But judge your audience -- if you don't know that your dinner guests are accustomed to herbal flavors, use the smaller amount and make the rosemary a hint.
If I were to modify this recipe at all, I think I would throw in some lemon zest to perk it up more. Come to think of it, I think that I would like to make some rosemary bread with some lemon zest added to it. Mmmmm.....