Strawberry & rose sorbet

• caster sugar↗300g g
• ripe strawberries↗900g g

  hulled

• lemon juice
• rose water2 tsp tsp

  (depending on strength)

• pink rosé petals↗

  to serve (optional)

Step-by-step instructions

1. 1

   In a medium pan, combine the sugar with 300ml water. Let the sugar dissolve, then bring to the boil for 1 min. Put the strawberries in a blender or food processor and pulse until smooth. Trickle in the sugar syrup, blend again, then add the lemon juice and rose water.

2. 2

   Pour the strawberry mixture into a large freezer-proof container (an old ice cream tub is perfect), then freeze until almost solid, mashing in the ice crystals every 1-2 hrs until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow to soften for 15 mins before scooping. Best eaten within a month.