Mint And Rosewater Sorbet Food

STRAWBERRY & ROSE SORBET

Strawberry & rose sorbet image

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

Ingredients

300g caster sugar
900g ripe strawberry , hulled
juice 1 lemon
2 tsp - 2tbsp (depending on strength) rosewater
handful pink rosé petals, to serve (optional)

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

MANGO AND ROSE WATER SORBET

Mango and Rose Water Sorbet image

Provided by Ingrid Hoffmann

Categories dessert

Time 1h35m

Yield about 1 quart

Number Of Ingredients 8

Ingredients

1 cup sugar
3/4 cup water
1 lime, zest finely grated
3 ripe mangos, cut into chunks and frozen (about 2 cups)
2 cups ice cubes
1/2 cup crisp white wine, such as Pinot Grigio
1 teaspoon rose water (or orange blossom water)
Fresh mint leaves, for garnish

Steps:

In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool.
Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.

STRAWBERRY MINT SORBET

Strawberry Mint Sorbet image

Don't throw out those extra strawberries! Instead, turn them into a delicious strawberry mint sorbet.

Provided by Alyssia Mind Over

Categories Frozen Desserts

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

2 lbs strawberries
2 tablespoons of fresh mint

Steps:

Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
Scrape down the sides or use a spatula to keep the mixture moving if necessary.
Once blended, transfer to a large mixing bowl.
Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!

Nutrition Facts : Calories 148.1, Fat 1.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 35.4, Fiber 9.5, Sugar 22.2, Protein 3.2

MINT AND ROSEWATER SORBET

MINT AND ROSEWATER SORBET image

Categories Sauce Herb Dessert Freeze/Chill Vegan

Yield 8 bowls

Number Of Ingredients 5

Ingredients

Caster sugar 2 cups
Water 4 cups
Mint 3-4 sprigs
Rosewater c.3 tbsp
Lemon Juice 2tbsp

Steps:

1. Combine sugar and 1 cup water in a saucepan and bring to the boil. Simmer until sugar is dissolved and cool. 2. Boil 3 cups water and pour over bruised mint leaves. Leave to cool. 3. Strain mint water and add rosewater to taste. 4. Mix in sugar syrup and add lemon juice to taste (this takes the edge off the sweetness). 5. Churn in ice-cream maker until set.

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