Strawberry & rose sorbet

Strawberry & rose sorbet

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(3 ratings)

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


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
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

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

  • 2 tsp - 2tbsp (depending on strength) rosewater
  • handful pink rosé petals, to serve (optional)


  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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Luke Townsend's picture
Luke Townsend
26th Dec, 2018
I loved this recipe, but a tip for any who make it in the future, instead of 2 tablespoons of rose water i think there was a typo in the writing up of the recipe and i think it was supposed to be 2 teaspoons
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