More Great Recipes: Dessert | Frozen

Rosy Strawberry Sorbet

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By tau
Member since 2007

Serves | Prep Time | Cook Time


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

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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