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Vibrant Strawberry and Raspberry Rose Sorbet
Prep: 15 minutes
Cook: 5 minutes (plus 4 hours chilling/freezing)
Servings: 6
Summer in a Scoop
This is not just sorbet; it's the captured essence of a sun-drenched berry patch. By combining the sweetness of strawberries with the tartness of raspberries, we create a perfectly balanced base. A subtle whisper of rosewater elevates the flavor profile, adding a floral, almost poetic, note that makes this frozen treat truly unforgettable. It's pure, vibrant, and incredibly refreshing.
Materials
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1 1/2 cups fresh raspberries
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 tbsp fresh lemon juice
- 1/2 tsp rosewater (optional, but recommended)
Preparation
- In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar has completely dissolved. Remove from heat and let the simple syrup cool completely.
- In a blender, combine the strawberries, raspberries, and lemon juice. Blend until completely smooth.
- Strain the berry puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds.
- Stir the cooled simple syrup and the rosewater into the strained berry puree. Mix well.
Cooking
- Cover the sorbet base and refrigerate for at least 2-4 hours, or until it is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes, until it has the consistency of a thick slushy.
- Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 2 hours to firm up before serving.
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