Rose Water Sherbet Food
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
ELDERFLOWER SHERBET
The fresh, delicate flavor and floral aroma of elderflower lends itself to this refreshing sherbet. Eat the sherbet alone, or top sweetened berries with a small scoop.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.
- Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.
- Freeze mixture in an ice cream maker according to manufacturers' directions. Transfer to a large container, and freeze until firm, about 1 hour.
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