For dessert, Michelle prepared a Raspberry Rose Water Sorbet for the South Arm Older Adults Cooking Club.

You can substitute the raspberry with strawberry.

Ingredients

• 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

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