Strawberry & Rose Sorbet

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

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 6 (makes about 1.5 litres)

Nutrition per serving

• Kcalories

  238

• Protein

  1g

• Carbs

  58g

• Fat

  0g

• Saturates

  0g

• Fibre

  2g

• Sugar

  58g

• Salt

  0g

Ingredients

• 300g caster sugar
• 900g ripe strawberries, hulled
• juice 1 lemon
• 2 tbsp rosewater
• handful pink rose petals, to serve (optional)

Directions

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.

Categories: All Christmas