Preparation / Directions:
For the syrup: combine the sugar and water in a saucepan. Place a few sprigs of fresh rosemary into cheesecloth bag, add to the mixture, and bring to a simmer. Continue to simmer until the sugar is dissolved and the syrup thickens slightly, about 10 minutes. Remove from heat and allow to steep for 20 minutes. Remove herb bag and discard; chill.
In a bowl, combine 2 cups of the chilled syrup, the blood orange juice, liqueur and salt, and freeze in an ice cream freezer until it is frozen but still soft. At this point, you may add egg whites for a silkier texture (see below). Otherwise, transfer into a container and freeze until firm.
(Optional step: Beat the egg whites until they are frothy. Return the mixture to a chilled stainless steel bowl, and thoroughly mix in the egg whites. Return the mixture to the ice cream freezer and freeze until firm.)
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