Raspberry-Rose Sorbet

1. 1

   In a medium, nonreactive saucepan, bring the rose and sugar to a boil.

2. 2

   Remove from the heat, add the raspberries, and let cool to room temperature.

3. 3

   Pass the mixture through a food mill fitted with a fine disk, or puree in a blender or food processor and then press the puree through a strainer to remove the seeds.

4. 4

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

5. 5

   To make Strawberry-Rose Sorbet, substitute 1 pound (450 g) fresh strawberries, rinsed, hulled, and sliced, for the raspberries.

6. 6

   Press the mixture through a strainer to remove the seeds.

7. 7

   Raspberry-Rose Sorbet is so perfect on its own that you should resist serving it with anything except a handful of luscious raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.