Rosy Strawberry Sorbet


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Serves | Prep Time | Cook Time

Why I Love This Recipe

this is a delish treat from Sunset Magazine


Ingredients You'll Need

1/3 cup plus 1 tbsp. sugar
1 pound fresh strawberries, hulled
1 1/2 tablespoons rosewater
2 tablespoons lemon juice
1/8 teaspoon salt


Directions

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.


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.


Yield: Makes 3 cups; 6 servings


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