Raspberry Rose Water Sorbet

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
Simple Syrup
  • 1 1/2 cups water
  • 1 1/2 cups sugar


Source: Celebrate! by Sheila Lukins

Makes 4 cups


Raspberry-Rose-Water-Sorbet-02To 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.

Raspberry-Rose-Water-Sorbet-03Combine 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.

Raspberry-Rose-Water-Sorbet-04Stir in the remaining syrup to the puree.

Add rose water to taste.

Raspberry-Rose-Water-Sorbet-07Transfer it to an ice-cream maker and freeze according to manufacturer’s directions.
Raspberry-Rose-Water-Sorbet-08Alternatively, pour into a metal or glass baking dish and freeze.
Raspberry-Rose-Water-Sorbet-09Stir with a fork every hour until frozen.

Serve immediately.

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