Roseberry Sorbet
Instructions
- Rose Simple Syrup:
- Add water and sugar to a saucepan over medium/high heat
- Stir constantly until sugar dissolves
- Stir in rose petals and reduce heat to medium/low
- Let simmer for 10 minutes on heat
- Remove from heat and let steep for additional 10 minutes
- Strain through fine mesh sieve and cool. You can store this in the fridge for up to a month!
- Roseberry Sorbet:
- Make cashew creamer in your Almond Cow
- Blend strawberries and cream in blender or food processor
- Strain through a fine mesh sieve
- Stir in simple syrup
- Pour into silicone ice cube trays and freeze overnight
- Blend cubes in blender until smooth
- Pour sorbet into loaf tin
- Freeze for 1-2 hours
- Scoop, serve, and enjoy!
Ingredients
Rose Simple Syrup:1 cup filtered water
1 cup organic cane sugar
1 cup dried culinary grade rose petals OR 2 cups fresh culinary grade rose petals
Roseberry Sorbet:
2 lbs of strawberries, washed, stem removed, and chopped (this is about 6 cups)
¾ - 1 cup rose simple syrup
¾ cup cashew creamer
Similar recipes
These tasty crêpes are good year round made green with the help of spirulina powder but if you're not feeling it, that can always be optional.
Enjoy the beautiful flavors and aroma of this Pistachio Rose Milk. The combination of Rose water, pistachios, and dates make for a delicious milk that can be enjoyed any time...
We've taken a classic Italian dessert and turned it into a milk. Coffee, cocoa powder, maple syrup, lady fingers, and mascarpone cheese are a few of the ingredients that bring...
The search for the perfect February milk ends here. Say hello to Red Velvet Milk… made in the Almond Cow.