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
Source: Celebrate! by Sheila Lukins
Makes 4 cups