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.
Photo: Annabelle Breakey; Styling: Karen Shinto
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
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.
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.
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.
Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.
Note: Nutritional analysis is per serving.
Servings Makes 3 cups; 6 servings
Amount Per Serving
Calories73Calories from Fat 4
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.