Strawberry & rose sorbet
Subtlety is the name of the game when using rose water – think Turkish delight rather than potpourri. Serves 6 (makes about 1.5 litres) Prep 10 mins plus 1-2 hrs freezing Cook 5 mins 300g caster sugar 900g ripe strawberries, hulled juice 1 lemon, juiced 2 tbsp rose water handful pink rose petals, to serve
1 In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
2 Pour the strawberry mixture into a large freezer-proof container (an old ice-cream tub is perfect). Let the sorbet freeze for 8 hrs, or overnight, until solid. The next day, leave it at room temperature for 15 mins, then chop into chunks, return to the food processor and blend until smooth and creamy. Spoon the sorbet back into the container and re-freeze. Allow to soften for 15 mins before scooping. Best eaten within a month. PER SERVING 238 kcals, fat none, saturates none, carbs 58g, sugars 58g, fibre 2g, protein 1g, salt none