Description
This easy raspberry rose sorbet is a refreshing homemade dessert that highlights juicy summer berries and delicate floral notes. Made with simple ingredients in an ice cream maker, it’s a light and fruity dessert that is perfect for warm weather.
Ingredients
- 6-8 tablespoons honey
- 1/2 cup water
- 1/4 cup dried rose petals
- 2 cups raspberries, fresh or frozen
- 1 tablespoon fresh lemon juice
- 1 tablespoon plain vodka, or other plain clear liquor like gin or tequila
Instructions
Taste your raspberries. If they are more on the tart side, use 8 tablespoons (1/2 cup) of honey. If they are sweeter, you may only want to use 6-7 tablespoons.
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 to remove all of the rose pieces then add it to a blender along with the raspberries, lemon juice, and vodka. Blend until very smooth. 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. Enjoy it within 2-3 weeks for the best flavor and texture.
Notes
- An equal amount of granulated sugar may be used in place of honey.
- If you are using frozen raspberries, measure out 2 cups while they are still frozen. Then, allow them to thaw fully before using them in the recipe.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Category: Dessert