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Rosy Strawberry Sorbet

Makes 3 cups; 6 servings

Prep and Cook Time
30 mins

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.

Rosy Strawberry Sorbet

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
Step 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.

Step 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.

Step 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.

Step 4

Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 3 cups; 6 servings

Amount Per Serving
Calories 73Calories from Fat 4
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 51mg3%
Total Carbohydrate 18g6%

Dietary Fiber 1.9g8%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.