For dessert, Michelle prepared a Raspberry Rose Water Sorbet for the South Arm Older Adults Cooking Club.
You can substitute the raspberry with strawberry.
- 2 pints fresh raspberries, or 24 ounces frozen, unsweetened raspberries, thawed
- 1 1/2 cups simple syrup, or to taste
- 1/2 to 1 teaspoon rose water
- 1 1/2 cups water
- 1 1/2 cups sugar
Source: Celebrate! by Sheila Lukins
Makes 4 cups
|To prepare the simple syrup, combine the sugar and water in a saucepan and bring to a boil.Reduce the heat and simmer gently until the sugar is dissolved, about 5 minutes.
Allow syrup to cool. The syrup can be used immediately or stored in a air tight container in the fridge for future use.
|Combine raspberries and 1/4 cup of the simple syrup in a food processor or blender and puree until smooth.
If desired, strain the mixture to remove the seeds.
|Stir in the remaining syrup to the puree.
Add rose water to taste.
|Transfer it to an ice-cream maker and freeze according to manufacturer’s directions.
|Alternatively, pour into a metal or glass baking dish and freeze.
|Stir with a fork every hour until frozen.