Strawberry & rose sorbet

Strawberry & rose sorbet

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Cooking time

Prep: 10 mins Cook: 5 mins Plus 1-2 hrs freezing

Skill level

Easy

Servings

Serves 6 (makes about 1.5 litres)

A ruby-red iced dessert with subtle floral hints - a refreshing end to spicy meals

Nutrition and extra info

Additional info

  • Freezable
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
238
protein
1g
carbs
58g
fat
0g
saturates
0g
fibre
2g
sugar
58g
salt
0g

Ingredients

  • 300g caster sugar
  • 900g ripe strawberries, hulled
  • juice 1 lemon
  • 2 tbsp rosewater
  • handful pink rose petals, to serve (optional)

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Method

  1. In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
  2. Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.

Recipe from Good Food magazine, June 2013

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