A refreshing and sophisticated sorbet with the most unbelievably good flavour combination. You have to try this!


  • 180ml / ¾ cup maple syrup
  • 180ml / ¾ cup water
  • A few sprigs of fresh rosemary
  • 720ml / 3 cups purple grape juice
  • (optional) 2 tbsp alcohol such as vodka, whiskey, brandy etc.*


  1. Make a simple syrup by heating the maple syrup and water in a small saucepan. Add the fresh rosemary to the pan. Simmer for 10-15 minutes, stirring occasionally.
  2. Leave to cool, then strain and mix with the purple grape juice and alcohol (if using).
  3. Chill the mixture for a couple of hours, until completely cold.
  4. You can either add it straight to an ice cream machine and churn until thick and smooth or you can give it a good whisk before freezing, then whipping again an hour after it’s frozen to break up any ice that forms.
  5. Add the sorbet to a freezer-safe container and freeze for at least 4 hours or overnight before serving.


NOTE: *The alcohol keeps the sorbet from freezing too hard.