Rosemary Tea Sherbert, Take 2

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 Prepare 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 glasses. 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. The Verdict 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. My Conclusion 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..... via Goode Eates http://historicalrecipes.blogspot.com/2013/07/rosemary-tea-sherbert-take-2.html

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