I LOVE cooking from recipes, and making up meals, I LOVE spending time with my boys (all three) and entertaining my family and friends, I LOVE bargain shopping (vintage stores included), I LOVE flipping through fashion and design mags, I LOVE the smell of libraries and how often I could get lost there, I LOVE scanning realty websites, I LOVE Trader Joes and LUSH, I LOVE fresh flowers and all four seasons, I LOVE Cincinnati and am always ready to travel, I LOVE stationary and stamps, I LOVE diamonds and pearls, tulle and lace, I LOVE smelling coffee and drinking tea, I love marshmallows and chocolate, I LOVE cozy sheets and morning sunshine, I LOVE me and I love GOD!
Wash, hull and slice the strawberries. Toss them in a bowl with the lemon juice and sugar. Place strawberries in refrigerator for 1 hour.
After that time, remove the bowl from the fridge (the bowl should be full of released strawberry juice with lime/vanilla). Add 1/3 cup of water and 1 tsp of rose water and puree the mixture in a blender until very smooth.
Following the manufacturer’s instructions, freeze in the ice cream maker.
With a spatula, transfer the sorbet into a freeze-proof recipient and put on the freezer until ready to serve.
This spring I have really been into rosewater and lavender simple syrups and infusions.