Quince-Rosewater Sorbet – a delicious recipe with quince, sugar, water, rosewater. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel quince, then cut in half. Cut in half again, remove seeds and tough flesh from the middle, then cut each quarter in half again. Toss the quince in a large stock pot.
2
Add water, sugar, and lemon juice to stock pot. Bring to a boil, then turn heat down and let quince simmer for an hour, give or take. Check the quince periodically, a fork should pierce them easily and they are done.
3
Blend the mixture in a blender. Add more water to blend it up, if required. Blend in the rosewater. The mixture will be thick, as quince are pectin powerhouses and naturally thicken things. It will look like pinkish apple sauce!
4
Chill the mixture in the fridge until it is cold, at least four hours. Process in your ice cream maker according to manufacturer's instructions.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 medium-size quince, 1/2 cup sugar, 4 quarts water, 2 tablespoons rosewater.
Yes, Quince-Rosewater Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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