Strawberry & rose sorbet

1 of 5-a-day berry sorbet cooler frozen dessert fruit sorbet lower fat make ahead summer vitamin c

N/A

Serves 6 (makes about 1.5 litres)

Source

Ingredients

300g caster sugar

900g ripe strawberry , hulled

juice 1 lemon

2 tsp - 2tbsp (depending on strength) rosewater

handful pink rosé petals, to serve (optional)

Method

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 blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.

Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.