Berries are in season and every week they seem to be getting sweeter and juicier. This simple recipe is a life saver on the hotter days, Alison Lambert writes.
Summer berry and rose sorbet
Makes 500ml
Ingredients
2 cups water
2 cups sugar
2 cups spray-free rose petals
3 punnets (900g) strawberries or mix of berries
¾ cup cold water
Method
Begin by making the rose-flavoured sugar syrup. Put the sugar, and 2 cups water into a medium-sized saucepan. Bring to the boil then reduce the temperature to a gentle simmer. Add the rose petals and simmer for a further 4 minutes. Turn off the heat and let infuse until cool.
Strain the rose syrup through a fine sieve, discard the petals and reserve the stock.
In a food processor or blender add the strawberries or berries of your choice, add cup water and blend until a fine puree. Pass through a fine sieve, discarding the seeds.
Now mix the berry pulp with the rose syrup. You may not need all the syrup. This depends on the natural sweetness of the fruit. Mix well to combine and pour into either an ice cream churner of pour into a suitable container with a lid and freeze. Every now and then stir the sorbet to keep it aerated.
When frozen, serve with more fresh berries alongside.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
