Experience the perfect balance of sweetness and sophistication with this Strawberry Rosemary Sorbet. Juicy, ripe strawberries blend seamlessly with a fragrant rosemary-infused syrup, creating a refreshing treat that’s both sweet and slightly herbal. The hint of lemon juice adds a zesty brightness, while the rosemary elevates it into something truly unique. This sorbet is the ultimate dessert for warm days, offering a cool, flavorful escape with every spoonful. Whether you're serving it at a dinner party or enjoying it as a mid-afternoon refreshment, this sorbet will leave everyone craving more!
Ingredients for Strawberry Rosemary Sorbet
- Fresh Strawberries: Ripe, juicy strawberries bring a natural sweetness and vibrant color to this sorbet, making it the perfect base for a refreshing treat.
- Granulated Sugar: Adds just the right amount of sweetness, balancing the tartness of the strawberries and lemon.
- Water: Essential for creating the smooth, syrupy base that blends the flavors together seamlessly.
- Fresh Rosemary: Infuses a subtle herbal note that elevates the flavor, giving the sorbet a sophisticated twist.
- Lemon Juice: Adds a bright, zesty kick that enhances the freshness of the strawberries while balancing the sweetness.
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw them before blending.
What can I use instead of granulated sugar?
You can use honey, agave syrup, or even stevia as a sugar substitute. Just note that it may alter the taste slightly.
How long will the Strawberry Rosemary Sorbet keep in the freezer?
The sorbet should keep well for up to a month if stored in an airtight container.
How to Make Strawberry Rosemary Sorbet
- Prepare the Strawberries: Wash, hull, and halve the strawberries. Set aside.
- Make the Rosemary Syrup: In a saucepan, combine the sugar, water, and rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
- Strain the Syrup: Remove the rosemary sprigs and strain the syrup into a bowl.
- Blend the Ingredients: In a blender, combine the strawberries, rosemary syrup, and lemon juice. Blend until smooth. Note: Adjust the sweetness of the sorbet to your liking by adding a couple of tablespoons of rosemary syrup at a time.
- Chill the Mixture: Transfer the blended mixture to a bowl and refrigerate for at least 1 hour to chill.
- Freeze the Sorbet: Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until the sorbet is fully set. This should take about 4-6 hours.
- Serve: Once the sorbet is set, use a fork to fluff it up one last time. Scoop into bowls or cones and serve immediately.
- Dobar tek!
Make-Ahead Tips:
- Syrup Preparation: The rosemary syrup can be prepared in advance and stored in the refrigerator for up to a week. Having the syrup ready can make the sorbet-making process quicker and more convenient.
- Pre-Freezing the Mixture: The blended strawberry and rosemary mixture can be refrigerated overnight before freezing, enhancing the infusion of flavors.
- Freezing in Advance: The sorbet can be frozen in advance and stored in the freezer. Before serving, allow it to sit at room temperature for a few minutes to soften slightly for easier scooping.
- Storage: Store the sorbet in an airtight container in the freezer. It typically keeps well for up to a month, maintaining its flavor and texture.
Recipe Variations
- Strawberry Basil Sorbet: Swap out the rosemary for fresh basil to give the sorbet a different herbal twist. Basil pairs beautifully with strawberries and adds a light, refreshing flavor that’s perfect for summer.
- Mint-Infused Strawberry Sorbet: For a more cooling flavor, replace the rosemary with fresh mint. The mint will give the sorbet a vibrant, refreshing quality that’s perfect for hot days.
- Strawberry Lime Sorbet: Switch the lemon juice for lime juice to create a tarter, zestier sorbet. The tang of lime complements the sweetness of the strawberries in a fresh, tropical way.
- Strawberry Balsamic Sorbet: For a more sophisticated version, add a drizzle of balsamic vinegar during the blending stage. The balsamic enhances the strawberry flavor, giving the sorbet a rich, slightly tangy note.
- Mixed Berry Sorbet: Instead of using just strawberries, mix in other berries like raspberries, blueberries, or blackberries. This variation adds more depth to the flavor and a darker, richer color.
Strawberry Rosemary Sorbet
The Strawberry Rosemary Sorbet is a refreshing and aromatic dessert that's perfect for hot summer days or as an elegant palate cleanser. Made with fresh strawberries, a hint of rosemary, and a touch of lemon, this sorbet is both fruity and herbaceous.
Ingredients
- 500 g fresh strawberries hulled and halved
- 1 cup granulated sugar
- 1 cup water
- 2 sprigs fresh rosemary
- 1 lemon juice
Instructions
- Prepare the Strawberries: Wash, hull, and halve the strawberries. Set aside.
- Make the Rosemary Syrup: In a saucepan, combine the sugar, water, and rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
- Strain the Syrup: Remove the rosemary sprigs and strain the syrup into a bowl.
- Blend the Ingredients: In a blender, combine the strawberries, rosemary syrup, and lemon juice. Blend until smooth. Note: Adjust the sweetness of the sorbet to your liking by adding a couple of tablespoons of rosemary syrup at a time.
- Chill the Mixture: Transfer the blended mixture to a bowl and refrigerate for at least 1 hour to chill.
- Freeze the Sorbet: Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until the sorbet is fully set. This should take about 4-6 hours.
- Serve: Once the sorbet is set, use a fork to fluff it up one last time. Scoop into bowls or cones and serve immediately.
- Dobar tek!
Notes
You can use frozen strawberries. Just make sure to thaw them before blending.
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