Roseberry Sorbet

Only 3 simple, fresh ingredients! Fruit forward with a hint of floral sweetness.

vegan 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


  1. Make cashew creamer in your Almond Cow
  2. Blend strawberries and cream in blender or food processor
  3. Strain through a fine mesh sieve
  4. Stir in simple syrup
  5. Pour into silicone ice cube trays and freeze overnight
  6. Blend cubes in blender until smooth
  7. Pour sorbet into loaf tin
  8. Freeze for 1-2 hours
  9. Scoop, serve, and enjoy!
*Rose simple syrup
  1. 1 cup filtered water
  2. 1 cup organic cane sugar
  3. 1 cup dried culinary grade rose petals OR 2 cups fresh culinary grade rose petals
  1. Add water and sugar to a saucepan over medium/high heat
  2. Stir constantly until sugar dissolves
  3. Stir in rose petals and reduce heat to medium/low
  4. Let simmer for 10 minutes on heat
  5. Remove from heat and let steep for additional 10 minutes
  6. Strain through fine mesh sieve and cool
  7. You can store this in the fridge for up to a month!

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