This refreshing strawberry sorbet recipe combines sweet, ripe berries with fragrant rose water. A dash of this unusual ingredient adds a heady, floral note and an irresistible flavor to this easy, dairy-free frozen dessert.
Purée all ingredients. Combine strawberries and sugar in a high-speed blender and purée on low until finely chopped. Add lemon juice, salt, and rosewater. Raise speed to high and continue to purée until mixture is completely smooth.
Strain sorbet mixture. Set a fine strainer over a large bowl or measuring cup. Pour purée into strainer and use a flexible spatula to force the mixture through it. You should have about 1 quart of puree. At this point, you can chill the mixture up to overnight or proceed with churning.
Churn sorbet. Pour the strawberry mixture into an ice cream maker and process according to the manufacturer's instructions, 20 to 30 minutes.
Freeze until solid. Transfer sorbet to an airtight container and freeze until the texture is firm enough to scoop, about 4 hours.
Scoop and serve. If sorbet has been chilled for more than a few hours, let it sit at room temperature until it is soft enough to scoop, 5 to 15 minutes. Serve in ice cream glasses or bowls.
Notes
Shop this recipe: Visit our shopto browse quality Mediterranean ingredients including the rose water used in this recipe.
Tip: if you’re using the style of ice cream maker with a canister insert, it must be frozen solid before using. If it’s only partially frozen (meaning you can still hear the liquid inside slosh if you turn it over) your sorbet is more likely to have a hard, icy texture. Freeze it for at least 12 hours.
To Use Frozen Strawberries: It’s not always possible to find ripe, locally grown strawberries. Luckily, you can always find frozen ones. Frozen might even be your best option because the berries will have been processed at the peak of ripeness. Here’s how to make it:
Macerate Strawberries Overnight: Combine 2½ pounds of frozen strawberries and 1 cup sugar in a large, deep bowl and toss until berries are coated. Cover and refrigerate overnight.
Puree in blender: The next day, the sugar will have mostly dissolved, and the berries will be soft enough to blend. Pour the strawberries and scrape all the juices into a high-speed blender and proceed with the recipe.
Change the flavor: You can also use orange flower water instead or substitute 1 teaspoon of vanilla extract for the rose water, or you can omit it altogether.
Storage: This strawberry sorbet will keep for a couple of weeks in the freezer, but it's best eaten within a day or so.