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Rose lends a lovely floral note to this tart and sweet raspberry sorbet. This vegan and gluten free sorbet can be made in an ice cream maker or poured into popsicle molds.

I discovered in the last week or so that I feel guilty when I don’t do what I think I should be doing, or rather, what societal norms dictate I should be doing. It’s the kind of thing that’s easy to spot once you say it out loud to someone or talk it through afterwards, but when you’re in the thick of it, you have blinders on. I bring this up because I realized that I was making myself feel guilty for taking time to rest and recover after what was essentially surgery last week.

In an unexpected turn of events last Monday, I ended up having a wonky looking mole excised and biopsied. Except, it wasn’t just the mole they removed, but a giant chunk out of my arm. I went into the appointment thinking they’d scoop out the mole like I’d had done before on that same exact spot and instead came out with a dent in my left arm and a stitched up incision about 3 inches long. Whoa. I was fine through the whole procedure, even after being able to see the inside of my arm, but it wasn’t until the doctor told me to take it easy and not put much muscular effort into my left arm that I was like uhhh do what now? Though I love choosing to take it easy on my own, being told to do so just doesn’t land the same way.

So here we are, a week later, and I’ve been taking it easy. Though reluctant at first, I soon gave in when I started feeling a dull throbbing pain in my arm. It was most likely my body’s way of saying “hey dummy!” so I listened. And slowed down the pace. Except when it got towards the end of last week, I began to feel guilty. To be honest I felt like a lazy slob. Like I should have powered through and not used my arm as an “excuse”. But once I said all of this out loud, it immediately sounded ridiculous. Of course I needed rest after losing a piece of my damn arm! So, all of this is to say, stop making yourself feel guilty. For whatever reason, just stop. It will only end up negatively effecting your body and will put you in a foul mood. You’ve got better things to do in life than give yourself guilt, like making this sorbet!

Like that segue I just made, hah! But seriously, it’s hot out and you can always use a little pick-me-up stashed in the freezer. This sorbet is inspired by one I had out recently. I loved the floral and tart contrast of roses and raspberries paired together so I decided to make my own version at home. Plus, raspberries are high in antioxidants that help you fight off disease and aging. Basically I’m giving you the fountain of youth in sorbet form. Just kidding…or am I?

Raspberry Rose Sorbet

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• Author: Courtney West
• Total Time: 4 hours 20 minutes
• Diet: Vegan

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Description

Rose lends a lovely floral note to this tart and sweet raspberry sorbet. This vegan and gluten free sorbet can be made in an ice cream maker or poured into popsicle molds.

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Ingredients

Units USM Scale 1x2x3x

• 6–8 tbsp honey or maple syrup (this will depend on the sweetness of your raspberries)
• 1/2 cup water
• 1/4 cup dried rose petals
• 2 cups raspberries
• 1 tbsp fresh lemon juice
• 1 tbsp plain vodka or rum (to prevent the formation of ice crystals)

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Instructions

Taste your raspberries. If they are more on the tart side, use 8 tbsp (1/2 cup) of honey or maple syrup. If they are sweeter, you may only want to use 6 tbsp. Put the honey, water, and roses in a small saucepan set over medium heat. Bring the mixture to a simmer. Allow it to simmer for 5 minutes, then remove it from the heat, cover it, and allow the syrup to steep for 5-10 more minutes.

Strain the syrup into a blender and add the berries, lemon juice, and vodka. Blend until smooth. If you want, you can strain out the raspberry seeds for a smoother sorbet. Chill the sorbet base for 4 hours in your fridge.

Once the base has fully chilled, process it in your ice cream maker according to the manufacturer’s instructions. Place the finished sorbet in an airtight container and store it in the freezer.

Makes about 3 cups of sorbet.

• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Category: dessert