An Intermezzo Course

A lost tradition during a seated meal is the intermezzo course. Traditionally, a sorbet is served just before the entree to cleanse the palate and prepare for the delicious flavors of the main course ahead. While it may seem like dessert just before dinner, you will be surprised just how refreshing it is to incorporate an intermezzo into your next dinner party.

Even though you can pick up sorbet at the market, it is very easy an inexpensive to make your own at home. You don't even need an ice cream churn to make sorbet. My favorite flavor of the moment is lemon rosemary sorbet served in a hollowed out lemon.

For 6 intermezzo servings (about 2 cups) you need 6 lemons, 1 cup water, 1/2 cup sugar and 8 stems of rosemary. Cut a small slice off the stem end of each lemon so it will sit flat on a plate. Slice off 1/3 of the other end of the lemon and discard. Using a paring knife, slice around the inside of the lemon membrane like you would to serve a grapefruit. Scoop out the fruit from the shell with a melon baller. Reserve the fruit of two of the lemons for juice. Place the 6 hollowed out lemons in the freezer.

Add water, sugar and the whole stems of rosemary to a medium saucepan and bring to a boil. Place a cover on the saucepan and turn the heat down to simmer for 5 minutes. Remove from heat and cool. Add the juice from 2 of the lemons to the saucepan and then strain into a 9x13 inch glass casserole dish. Freeze for 1 hour and then using a melon baller, scape up all the sorbet from the bottom of the casserole dish. Repeat and then spoon into the frozen hollowed out lemon shells. Serve the sorbet on a small plate with a sprig of fresh rosemary and a demitasse spoon for a beautiful presentation.