Strawberry & rose sorbet

Strawberry & rose sorbet

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal238
fat0g
saturates0g
carbs58g
sugars58g
fibre2g
protein1g
low insalt0g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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