Strawberry & rose sorbet
- Preparation and cooking time
- Prep:
- Cook:
- Plus 1-2 hrs freezing
- Easy
- Serves 6 (makes about 1.5 litres)
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- 300g caster sugar
- 900g ripe strawberryhulled
- juice 1 lemon
- 2 tsp - 2tbsp (depending on strength) rosewater
- handful pink rosépetals, to serve (optional)
Nutrition: per serving
- kcal238
- fat0g
- saturates0g
- carbs58g
- sugars58g
- fibre2g
- protein1g
- salt0glow
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.
