This juicy sorbet contains rosewater, which combines nicely with strawberries so its flavor seems like an extension of the fruit. It gives the sorbet a delicate, aromatic sweetness.
Prep and Cook Time: 30 minutes, plus chilling and freezing time.
Notes: Rosewater is available at gourmet, Middle Eastern, and Indian markets. If you prefer, you can make the sorbet without the rosewater. Sunset recommends using it, since it really does add a special flavor. To save time, you can quickly cool the sugar syrup in step 1 by setting the pot in an ice bath and stirring until the mixture reaches room temperature, 2 to 5 minutes. You can also bypass chilling the mixture in the refrigerator in step 3 by setting the bowl in an ice bath and stirring until well chilled, about 12 minutes.
Makes 3 cups; 6 servings
1/3 cup plus 1 tbsp. sugar
1 pound fresh strawberries, hulled
1 1/2 tablespoons rosewater (see Notes)
2 tablespoons lemon juice
1/8 teaspoon salt
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.