- 300g caster sugar
- 900g ripe strawberry, hulled
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp rosewater
- handful pink rose petals, to serve (optional)
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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.
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.
Short of time?
If you have other things to do, let the sorbet freeze for eight hours, or overnight, until solid. The next day, leave at room temperature for 15 minutes, then chop into chunks, return to the food processor and blend until smooth and creamy. Spoon the sorbet back into the container and re-freeze.