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

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