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Instructions |
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Thoroughly blend the raspberries (I'm using
frozen) and the water in your food processor (a
blender will work too). Strain the berries to
remove the seeds, pressing firmly against the
berries to extract every last drop of juice from
the pulp. This will be messy and require some
patience.
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Add the sugar and lemon or lime juice and stir for
a few minutes, until the sugar dissolves. Then
add the rose water, half teaspoon at a time and
taste check the mixture between additions. (You're
aiming for a fresh raspberry flavor with
complementary floral notes, not something that
could pass as air freshener or grandma's perfume.)
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If you're working with frozen berries, as I am
today, you should be able to add the mixture to
your ice cream maker now. Otherwise cover the
mixture and transfer to the refrigerator to chill.
Once the mixture is very cold you can churn
according to your ice cream makers instructions.
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When finished, transfer the sorbet to your freezing
container, seal and chill until firm.
Enjoy!
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Originally Submitted
6/27/2013
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