Pear sorbet with rosemary and vodka

Peel the pears, core them, and cut them into smaller pieces. Dissolve sugar in a saucepan with water, bring to a boil, and cook for about 2 minutes until the sugar is completely dissolved. Add the pears, finely chopped rosemary, and lemon zest, and cook for 5 minutes until the pears begin to slightly fall apart. Stir in the lemon juice into the cooked pears, let the mixture cool down a bit, and blend it until smooth. If you want the sorbet to be perfectly smooth, strain the pear puree through a fine sieve. Stir the vodka into the puree and let it chill in the refrigerator until the next day.

The next day, pour the pear puree into an ice cream maker. Continue with the sorbet preparation according to the ice cream maker's instructions.