3 cups (750ml) blood orange juice
½ cup (100g) sugar
¼ cup karo syrup, or other inverted sugar syrup
1 sprig fresh rosemary (about 5-inches long)
1. Place ½ cup (125ml) juice, the sugar, and the inverted sugar syrup into a small pan over low heat. Bring it to a simmer and stir until the sugar is dissolved. Remove it from the heat, add the rosemary sprig, and let it cool to room temperature. Whisk into the remaining juice, and refrigerate. Make the sorbet following the ice cream maker’s instructions. The sorbet is best served the day it is made.
About 3-1/2 cups sorbet
1-1/2 cups (375g) unsalted butter, softened
2/3 cup vanilla sugar
2 tablespoons fresh rosemary leaves
2-1/4 cups all-purpose flour
½ cup white rice flour
½ teaspoon fine sea salt
1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. Sift the dry ingredients onto a piece of waxed or parchment paper.
3. Cream the butter in a large bowl, or the bowl of an electric mixer, until pale yellow and light. Add the sugar, and continue mixing until the mixture is fluffy.
4. Mince the rosemary, and mix it into the dry ingredients.
5. Add the dry ingredients to the butter, mixing until everything is combined, and scraping the sides of the bowl so all is mixed thoroughly.
6. Roll out the dough between two sheets of parchment or waxed paper, to a thickness of ¼-inch. Cut the cookies in the shape you like. Arrange them on the baking sheets, leaving about ½-inch between each, and bake until they are golden at the edges, 12 to 15 minutes.
7. Remove the cookies from the oven and transfer them to wire racks to cool. The cookies will keep for a week, their flavor improving.
About 3 dozen cookies.