Strawberry Rose Sorbet Recipes
ROASTED RHUBARB WITH ROSE WATER AND STRAWBERRY SORBET
Provided by Melissa Roberts
Categories Ice Cream Machine Dessert Roast Passover Strawberry Spring Summer Healthy Kosher Kosher for Passover Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
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
A ruby-red iced dessert with subtle floral hints - a refreshing end to spicy meals
Provided by Jane Hornby
Categories Dessert, Dinner
Time 2h15m
Yield Serves 6 (makes about 1.5 litres)
Number Of Ingredients 5
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
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