Bring sugar, water, jasmine, rosemary, and ginger to a boil to dissolve sugar. Stir, remove from heat and steep covered for 10 minutes. Strain syrup through sieve or cheesecloth.
Roast apricots and peaches on a baking sheet in the oven for 40-45 minutes. Let cool then pit.
Puree fruits, syrup, lemon juice, and almond extract in the blender until smooth.
Spin in ice cream maker until thick and frozen (~20+ minutes).
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/05/21/roasted-apricot-and-peach-sorbet-with-jasmine-syrup/