Rose Water Sherbet Recipes
ROSE-WATER SHERBET
This delicately flavored sherbet, made with just four ingredients, gives any meal an exotic finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, dissolve sugar in 1/4 cup buttermilk. Pour into a bowl with remaining 2 cups buttermilk. Stir in corn syrup and rose water.
- Freeze in ice-cream maker according to manufacturer's instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
- To serve, scoop sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.
STRAWBERRY & ROSE SORBET
A ruby-red iced dessert with subtle floral hints - a refreshing end to spicy meals
Provided by Jane Hornby
Categories Dessert, Dinner
Time 2h15m
Yield Serves 6 (makes about 1.5 litres)
Number Of Ingredients 5
Steps:
- In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.
- Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.
Nutrition Facts : Calories 238 calories, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
ROSE PETAL SORBET
Hot summer days call for a refreshing sorbet. This recipe from out Test Kitchen combines pleasing citrus and floral flavors.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- With kitchen scissors, cut off the white portion at the stem end of each rose petal. With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar. , In a large saucepan, bring water to a boil. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat; cool for at least 1 hour., Strain, reserving rose syrup. Discard rose pulp. Squeeze the juice from the oranges and strain; discard pulp and seeds. Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup. Transfer to a freezer container; cover and freeze for at least 8 hours or until firm.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 51g carbohydrate (49g sugars, Fiber 0 fiber), Protein 0 protein.
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- Puree all sherbet ingredients together until smooth. Refrigerate or freeze until very cold. If you put it into the freezer to chill, don't forget about it! My ice cream freezer does a better job if I start out with a really cold mix.
- Either garnish and serve immediately, or scoop into an air-tight container and freeze until ready to serve.
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