Rosy Strawberry Sorbet
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
Pairs Well With
this is a delish treat from Sunset Magazine