Ginger rosemary sorbet

Rachel Allen uses ginger rosemary - an aromatic ginger-flavoured herb - for her tangy sorbet, but if you cant find it use regular rosemary instead
By Rachel Allen
Ginger rosemary sorbet
  • Rating:
  • Serves: 8
  • Cook Time: 6 minutes
  • Prep Time: 40 minutes plus freezing
  • Effort: medium


For the tuiles

  • 2 egg whites
  • 110 g caster sugar
  • 50 g plain flour, sifted
  • 1 tsp vanilla extract
  • 50 g butter, melted and cooled

For the sorbet

  • 225 g caster sugar
  • 2 sprigs ginger rosemary
  • 3 lemons, juice only
  • 1 egg white, (optional)
  • prosecco, to serve, optional
  • rosemary, sprigs to decorate

Tips and Suggestions

Tuile means tile in French, as in a curved roof tile, which is the shape of these biscuits. However, if you prefer flat ones, put the tuiles straight on a wire rack without curving them first.


1. Preheat the oven to 180C/fan 160C/gas 4. Line two baking sheets with baking parchment.

2. For the tuiles: place the egg whites in a clean, dry bowl and whisk for 1 minute or until they are foamy and just turning white. Gently fold in the sugar, sifted flour, vanilla and cooled butter. For each biscuit, spoon 1 teaspoon of the mixture onto a baking sheet leaving enough space between them to spread a little while baking. Gently spread into a circle about 5cm in diameter they should be very thin. Bake for 3-6 minutes or until they turn pale golden brown around the edges but are still pale in the middle.

3. Remove from the oven and very gently lift off each biscuit from the baking parchment and lay them while still warm over a rolling pin or the side of a wine bottle to give a curved shape, then place on a wire rack to cool. The tuiles need to be warm to be pliable, so keep the rest warm on the baking sheets in the oven with the heat off and the door open as you mould each biscuit.

4. For the sorbet: tip the sugar, rosemary and 600ml of cold water in a medium saucepan and put over a medium-low heat. Bring slowly to the boil until the sugar has completely dissolved, then simmer for 2 or 3 minutes. Remove from the heat, allow to get quite cold, then pour in the lemon juice. Strain through a sieve and churn for 20-25 minutes in an ice-cream maker or sorbetiƩre until frozen. Serve immediately if thick enough, or transfer the sorbet to a freezer container to store and finish freezing.

5. Serve scoopfuls of the sorbet in chilled glasses. Splash over a little prosecco if you like, decorate with rosemary sprigs and serve with the tuiles.

Rate This Recipe