We came home with more than a bucketful of fresh-picked, pesticide-free strawberries that we were so eager to bite into! After a more-than-substantial afternoon strawberry snack, I was trying to decide what to make with the rest of the lovely ruby-red berries.
I found a British recipe for Strawberry Rose Sponge Cake that looks devine. I started making the sauce for the sponge when I thought it tasted awfully good and with some tweaking would make an excellent sorbet.
Super Easy Strawberry Rose Sorbet
Serves 4 dainty portions or 2 greedy gobblers
You should be able to find rosewater at a well-stocked grocery store that has a good ethnic foods section. If you can't find it, just add some fresh squeezed lemon or orange juice instead.
2 cups small, perfectly ripe strawberries, tops removed and rinsed
4 tbsp icing sugar
1 tbsp rosewater (or fresh squeezed lemon or orange juice)
1. Place ingredients in a blender, or use hand blender, and puree until smooth.
2. Pour contents into a glass or metal cake pan. Freeze for 15 minutes. Stir with fork.
3. Continue to freeze for another 45 minutes, stirring and scraping up the sorbet every 15 minutes until it is the right consistency (about 1 hour). Or, you can process in an ice cream maker instead.
4. Spoon into bowls and serve immediately!