Instructions: In a heavy saucepan combine 4 1/3 cups water, the sugar, the rosemary, and the lemon juice and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat and let the mixture steep for 15 minutes. Strain the mixture into a bowl through a chinoise or a very fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth, and freeze it in an ice-cream maker according to the manufacturers directions.

Makes about 1 1/4 quarts.

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