Name: Strawberry & rose sorbet
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Yield: Serves 6 (makes about 1.5 litres)
Cuisine: Moroccan
Ingredients: 300g caster sugar; 900g ripe strawberry hulled; juice 1 lemon; 2 tsp - 2tbsp (depending on strength) rosewater; handful pink rosé petals, to serve (optional)

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Strawberry & rose sorbet

Strawberry & rose sorbet

Jane Hornby

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Serves 6 (makes about 1.5 litres)

Easy

Prep: 10 mins

Cook: 5 mins

Plus 1-2 hrs freezing

A star rating of 4.4 out of 5.5 ratingsRate

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

Freezable

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g caster sugar
900g ripe strawberry

hulled
juice 1 lemon
2 tsp - 2tbsp (depending on strength) rosewater
handful pink rosé

petals, to serve (optional)

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Nutrition: per serving

kcal238
fat0g
saturates0g
carbs58g
sugars58g
fibre2g
protein1g
salt0g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, June 2013

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A star rating of 4.4 out of 5.5 ratings

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