Best Strawberry Rose Sorbet Recipes

Roasted Rhubarb with Rose Water and Strawberry Sorbet image

Provided by Melissa Roberts

Yield Makes 6 servings

Number Of Ingredients 13

For sorbet
3/4 cup water
3/4 cup sugar
2 (1-pound) packages frozen whole strawberries (not in syrup), thawed
2 tablespoons fresh lemon juice
For rhubarb
3/4 cup sugar
1 1/2 teaspoons potato starch
1 1/2 pounds rhubarb stalks, cut diagonally into 2-inch pieces
3/4 teaspoon rose water
Equipment:
Equipment: an ice cream maker
Accompaniment: lemon-almond tuiles

Steps:

Make sorbet:
Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
Roast rhubarb while sorbet freezes:
Preheat oven to 400°F with rack in middle.
Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.
Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.

Strawberry & rose sorbet image

Provided by Jane Hornby

Time 2h15m

Yield Serves 6 (makes about 1.5 litres)

Number Of Ingredients 5

300g caster sugar
900g ripe strawberry , hulled
juice 1 lemon
2 tsp - 2tbsp (depending on strength) rosewater
handful pink rosé petals, to serve (optional)

Steps:

In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.

Nutrition Facts : Calories 238 calories, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein