One of the many pleasures
of summer is sitting down to enjoy frozen desserts. Gelati, Italian ices and sorbets just scream summer. The Sunset Magazine Web site features a delicious rosy strawberry sorbet recipe
made with rosewater and strawberries. The rosewater and strawberry compliment each other perfectly giving this sorbet a light, refreshing sweetness that you and your family will love.
Thanks to California's never ending strawberry crop, you can enjoy this refreshing treat far past summer as well.
For this recipe you will 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
The preparation is as follows:
1. 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.
2. Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.
3. 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.
4. Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.
Visit the Web site for nutritional information.
What are your favorite homemade icy treats? Do you have any recipes to share?
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