This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Ingredients
- ¼ cup water
- 65 grams (about 1/4 cup plus 1 teaspoon) sugar
- 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup
- 680 grams raspberries
- ½ teaspoon rose water
- Nutritional Information
Nutritional analysis per serving (4 servings)
174 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 11 grams dietary fiber; 30 grams sugars; 2 grams protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
- Advance preparation: This will keep for a couple of weeks in the freezer, but it’s best when freshly made.
Dining and Cooking