Master Recipe 
My bountiful herb garden serves as a welcome canvas for all manner of sorbets, and when I entertain, an infused herb variation invariably turns up at dessert time, paired with Chestnut Honey Madeleines, one of my favorite Almond Bars, or with fresh, poached, or roasted fruit. While this is neither a classic sorbet (which normally does not contain dairy) nor an ice cream (which normally contains whole eggs), it’s what I personally call a sorbet: light, flavorful, refreshing. The addition of homemade invert sugar syrup helps give a smooth mouthfeel to the sorbet and also prevents it from crystallizing.
12 SERVINGS
EQUIPMENT: A fine-mesh sieve; an ice cream maker; 12 ice cream bowls, chilled in the freezer.
1/2 cup (100 g) sugar
2 cups (500 ml) whole milk
1 cup (250 ml) heavy cream
2 tablespoons Invert Sugar Syrup or light corn syrup
About 1 cup fresh rosemary leaves, plus more for garnish
1. In a large saucepan, combine the sugar, milk, cream, sugar syrup, and rosemary. Stir to dissolve the sugar. Heat over medium heat, stirring from time to time, just until tiny bubbles form around the edges of the pan.
2. Remove from the heat, cover, and let infuse for at least 1 hour at room temperature. Refrigerate until thoroughly chilled or overnight.
3. Strain the chilled sorbet base, discarding the rosemary leaves. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Serve the sorbet in the chilled ice cream bowls, garnished with leaves of fresh rosemary.
VARIATIONS
Substitute 1 cup fresh or dried lemon verbena leaves for the rosemary leaves.
Substitute 1 cup fresh or dried thyme leaves for the rosemary leaves.
Substitute 1 cup fresh basil leaves for the rosemary leaves.
Substitute 20 fresh or dried ground kaffir lime leaves for the rosemary leaves.