Raspberry Rose Sorbet Recipes

ROSE RASPBERRY SORBET

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add rose petals. Let steep 20 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
• Puree raspberries and rose syrup in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Cover mixture and refrigerate until cold, at least 1 hour and up to 2 hours.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn raspberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.

RASPBERRY ROSE SORBET

Steps:

• Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
• In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
• Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.