Rose water lends a subtle floral note to Summer Berry Rose Sorbet, highlighting strawberries, blueberries, and blackberries.
Summer Berry Rose Sorbet
Ingredients
- 1 cup rosé
- 1 cup granulated sugar
- ¼ cup water
- 2 cups plus 3 tablespoons hulled and diced fresh strawberries, divided
- 2 cups plus 3 tablespoons fresh blueberries, divided
- 2 cups plus 3 tablespoons chopped fresh blackberries, divided
- 2 teaspoons rose water
- 1 teaspoon fresh lemon juice
- Garnish: fresh strawberries, fresh blueberries, fresh blackberries, fresh mint
Instructions
- In a medium saucepan, combine rosé, sugar, and ¼ cup water. Heat over medium-high heat, stirring often, until sugar dissolves. Remove from heat and let cool to room temperature.
- In the container of a blender, combine 2 cups strawberries, 2 cups blueberries, 2 cups blackberries, and rose syrup. Pulse until berries are puréed and mixture is combined. Press through a fine mesh sieve, discarding solids. Stir in rose water and lemon juice. Refrigerate to chill for 2 hours.
- Churn and freeze mixture in an ice cream machine according to manufacturer’s instructions. When sorbet is finished churning, fold in remaining 3 tablespoons each strawberries, blueberries, and blackberries. Spoon sorbet into a freezer-safe container and freeze until firm, 2 to 3 hours. Freeze for up to 1 month. Garnish with strawberries, blueberries, blackberries, and mint, if desired.
