The Strawberry Rosemary Sorbet is a refreshing and aromatic dessert that's perfect for hot summer days or as an elegant palate cleanser. Made with fresh strawberries, a hint of rosemary, and a touch of lemon, this sorbet is both fruity and herbaceous. The best part? No ice cream maker is needed! With just a few simple steps and a bit of patience, you can create this delightful treat right in your own freezer.
How to prepare Strawberry Rosemary Sorbet
INGREDIENTS
For the sorbet:
- 500 g fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1 cup water
- 2 sprigs fresh rosemary
- Juice of 1 lemon
INSTRUCTIONS
- Prepare the Strawberries: Wash, hull, and halve the strawberries. Set aside.
- Make the Rosemary Syrup: In a saucepan, combine the sugar, water, and rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
- Strain the Syrup: Remove the rosemary sprigs and strain the syrup into a bowl.
- Blend the Ingredients: In a blender, combine the strawberries, rosemary syrup, and lemon juice. Blend until smooth. Note: Adjust the sweetness of the sorbet to your liking by adding a couple of tablespoons of rosemary syrup at a time.
- Chill the Mixture: Transfer the blended mixture to a bowl and refrigerate for at least 1 hour to chill.
- Freeze the Sorbet: Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until the sorbet is fully set. This should take about 4-6 hours.
- Serve: Once the sorbet is set, use a fork to fluff it up one last time. Scoop into bowls or cones and serve immediately.
- Dobar tek!
How to Serve and Pair:
Serving Suggestions: Strawberry Rosemary Sorbet is an exquisite and refreshing dessert, perfect for warm weather or as a palate cleanser between courses during a multi-course meal. Serve it in elegant bowls or glasses, garnished with a small sprig of rosemary or a fresh strawberry for a touch of sophistication.
Pairing: This sorbet pairs wonderfully with sparkling wines, such as Prosecco or Champagne, which complement its fruity and aromatic flavors. For a non-alcoholic option, a sparkling elderflower beverage or mint-infused iced tea can provide a refreshing and elegant accompaniment.
Dietary Information:
- Vegan and Vegetarian: This sorbet is naturally vegan and vegetarian, making it a delightful dessert choice for those following these diets.
- Gluten-Free: The ingredients in this sorbet are gluten-free, suitable for those with gluten sensitivities or celiac disease.
- Allergen-Free: This recipe is free from common allergens like nuts, dairy, and eggs, making it a great option for guests with various dietary restrictions.
Make-Ahead Tips:
- Syrup Preparation: The rosemary syrup can be prepared in advance and stored in the refrigerator for up to a week. Having the syrup ready can make the sorbet-making process quicker and more convenient.
- Pre-Freezing the Mixture: The blended strawberry and rosemary mixture can be refrigerated overnight before freezing, enhancing the infusion of flavors.
- Freezing in Advance: The sorbet can be frozen in advance and stored in the freezer. Before serving, allow it to sit at room temperature for a few minutes to soften slightly for easier scooping.
- Storage: Store the sorbet in an airtight container in the freezer. It typically keeps well for up to a month, maintaining its flavor and texture.
Summer Serenade: Strawberry Rosemary Sorbet
Strawberry Rosemary Sorbet
Ingredients
- 500 g fresh strawberries hulled and halved
- 1 cup granulated sugar
- 1 cup water
- 2 sprigs fresh rosemary
- 1 lemon juice
Instructions
- Prepare the Strawberries: Wash, hull, and halve the strawberries. Set aside.
- Make the Rosemary Syrup: In a saucepan, combine the sugar, water, and rosemary sprigs. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
- Strain the Syrup: Remove the rosemary sprigs and strain the syrup into a bowl.
- Blend the Ingredients: In a blender, combine the strawberries, rosemary syrup, and lemon juice. Blend until smooth. Note: Adjust the sweetness of the sorbet to your liking by adding a couple of tablespoons of rosemary syrup at a time.
- Chill the Mixture: Transfer the blended mixture to a bowl and refrigerate for at least 1 hour to chill.
- Freeze the Sorbet: Pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until the sorbet is fully set. This should take about 4-6 hours.
- Serve: Once the sorbet is set, use a fork to fluff it up one last time. Scoop into bowls or cones and serve immediately.
- Dobar tek!
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