Raspberry Rose Sorbet
It’s just perfect timing for Valentine’s Day. I had a bottle of rose water in the fridge and came across this silicone rose mold I had shoved in the back of the cupboard.
These silicone molds are perfect for sorbet. Easy to fill and easy to release.They can turn sorbet into a very elegant dessert. Rose water is the key ingredient in this Raspberry Rose Sorbet. If you’ve never cooked with it, start out slow. Too much can overpower but the right amount is delightful. This is not the first time I have played with rose water. Rose Petal Jelly was my first experience and I knew it wouldn’t be my last. I absolutely love the floral touch it added to my recipes. There’s nothing better than making your own rose water. It makes the whole house smell amazing. Another fun touch to this Raspberry Rose Sorbet was making candy leaves. Roses and candy, what more could a girl want on Valentine’s Day!
- 12 oz. frozen raspberries, thawed
- 2 tablespoons rose water
- 1½ cups water
- 1½ cups sugar
- Wilton Candy Melts, green
- silicone rose leaf veiner
- Puree raspberries in food processor.
- Press mixture through a fine sieve to remove seeds.
- Pour it in a 2 cup measure and add water, if necessary, to equal 2 cups.
- Add rose water to mixture and pour into a bowl.
- In a small saucepan, mix water and sugar.
- Heat until it boils and sugar is dissolved.
- Add sugar mixture to juice in bowl and stir well.
- Refrigerate until very cold.
- Process sorbet in an ice cream machine according to manufacturer’s directions.
- Fill mold and freeze.
- Once firm, release from mold and serve immediately.
- Soften candy melts in microwave.
- Spread an even layer on one side of veiner.
- Apply second piece, careful not to press hard.
- Wipe away any candy that oozed out side.
- Place in the refrigerator 5-10 minutes, until firm.
- Gently remove from veiner.
- Use knife if necessary to smooth edges.