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.