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Homemade Rose & Raspberry Sorbet

November 24, 2014 By sue 1 Comment

icecream makerI had been thinking for a while that making fruit sorbets would be a great use of fruit from my garden so when I found a Sunbeam Ice Cream Maker on super special it seemed like a sensible move to buy it and try it out.  The recipe book is full of different recipes to try out: basic vanilla icecream and lots of variations, gelatos and sorbets.  I also found 25 deliciously different recipes to try on Martha Stewart’s website.

A traditional creamy Ice Cream is made from a custard base using eggs, milk, cream and sugar.  Low fat and no added sugar recipes can also be made.

Gelato is the Italian word for ice cream. There are 2 different sorts. A custard based gelato uses a higher proportion of milk and a lower proportion of cream and eggs than ice cream, giving it a creamy texture but it is lighter than icecream.  A sugar syrup gelato has a light refreshing taste with a hint of creaminess.

Sorbet is dairy and fat free and has a softer consistency.  It has a sugar syrup base and is usually made with fruit.

I had lots of raspberries in the freezer so decided on a Raspberry Sorbet.  Martha Stewart has a great variation made with Rose Syrup. This sounded fun and I had some organic rose petals in my stash of bath product making ingredients.

The instructions for the ice cream maker were clear and easy to follow; and the whole process was very easy.  I want to make all sorts of different recipes now.

 

Rose Raspberry Sorbet

1 cup sugar

1 cup water

2 1/2 cups packed unsprayed rose petals

4 1/2 cups raspberries (I used frozen)

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved.  Remove from heat and add rose petals.  Let steep 20 minutes.  Pour through a fine sieve set over a bowl; discard solids.  Refrigerate syrup until cold, about 15 minutes.

Take 4 1/2 cups unsprayed rose petals
Strain and discard solids, keeping rose syrup

Puree raspberries and rose syrup in a blender until smooth.  Pour through a fine sieve set over a bowl; discard solids.  Cover mixture and refrigerate until cold, at least 1 hours and up to 2 hours.

Freeze and  churn raspberry mixture in an ice cream maker according to the manufacturer’s instructions, then transfer to a 1 litre container.  Covering the top with greaseproof paper before putting on the lid (or plastic wrap) can stop ice crystals forming.

Blend and strain raspberries and rose syrup
Pour into ice cream maker
Churn until ready
Spoon into container

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Filed Under: Equipment, Kitchen, Recipes Tagged With: Icecream maker, Raspberries, Rose, Sorbet

Comments

  1. easyfoodhacks says

    November 25, 2014 at 12:04 am

    Sounds delicious and perfect for the summer months!

    Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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