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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!

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Tuesday, June 4, 2013

Rosewater Infused Strawberry Sorbet

Rosewater Infused Strawberry Sorbet
Preparation time: 1 hour 30 minutes
Frozen time: 2 hours or more
Serves 4
1 lb organic strawberries
Juice of 1 lemon
1 tsp vanilla extract
1 tsp rosewater
1/2 cup sugar
1/3 cup water

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.
Stay tuned for my lavender simple syrup recipe!

1 comment:

Jocelynn Hubbard said...

What is rose water? What do you like about it? I need to get my cooking/baking game up. Lol