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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This juicy strawberry sorbet isn't merely rose-colored. It also contains rosewater, which combines so beautifully with strawberries that its flavor seems like an extension of the fruit. Neither heavy nor perfume-y, it gives the sorbet a delicate, aromatic sweetness. Ingredients:
1/3 cup plus 1 tbsp. sugar |
1 pound fresh strawberries, hulled |
1 1/2 tablespoons rosewater (see notes) |
2 tablespoons lemon juice |
1/8 teaspoon salt |
Directions:
1. In a small pot over medium-high heat, bring sugar and 1/2 cup water to a simmer. Stir to dissolve sugar, then remove pot from heat and cool to room temperature, about 20 minutes.
2. Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.
3. In a medium bowl, combine sugar syrup, strawberry purée, rosewater, lemon juice, and salt. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
4. Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.
5. Note: Nutritional analysis is per serving.
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