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Strawberry & rose sorbet

Strawberry & rose sorbet

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(2 ratings)

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

Easy

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

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal238
  • fat0g
  • saturates0g
  • carbs58g
  • sugars58g
  • fibre2g
  • protein1g
  • salt0g
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Ingredients

  • 300g caster sugar
  • 900g ripe strawberry, hulled

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • juice 1 lemon

    Lemon

    le-mon

    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)

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.

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