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Seattle Central Community College, 1701 Broadway Seattle, WA 98122 (206) 587-3800 http://www.seattlecentral.org	Houston Helmstetter & Rene Likitprachacomb chef's

Sapphire Rosemary Sorbet
35 oz. Sugar
34 oz. Water
10 sprigs Rosemary
1/4 cup Dried Juniper Berries
1 cup Bombay Sapphire Gin
To taste Lemon juice
Bring sugar and water to a boil and take off heat. Put rosemary and juniper berries in syrup and leave in refrigerator overnight. Add gin. Check density and adjust to 1135 degrees. Mix in ice cream maker.
By Chef: Houston Helmstette & Rene Likitprachacomb