Best Rose Raspberry Sorbet Recipes

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RASPBERRY ROSE SORBET



Raspberry Rose Sorbet image

This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 4h45m

Yield 4 servings

Number Of Ingredients 5

1/4 cup water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup
680 grams raspberries
1/2 teaspoon rose water

Steps:

  • Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
  • In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
  • Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 30 grams

ROSE RASPBERRY SORBET



Rose Raspberry Sorbet image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 4

1 cup sugar
1 cup water
2 1/2 ounces unsprayed rose petals (about 2 1/2 packed cups)
2 1/2 pints fresh raspberries (about 4 1/2 cups)

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add rose petals. Let steep 20 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
  • Puree raspberries and rose syrup in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Cover mixture and refrigerate until cold, at least 1 hour and up to 2 hours.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn raspberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.

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