Middle Eastern Strawberry Sorbet
Ingredients
1/2 cup water
1/3 cup sugar
1 tablespoon corn syrup
10 fresh mint leaves
1 pint fresh strawberries
1 1/2 teaspoons rose water
1 tablespoon fresh lemon juice
A haunting combination of distinct yet ethereal flavours to tantalize your tongue and keep it guessing.
Directions
Combine the sugar, water & corn syrup in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, add the mint leaves, cover & place in the refrigerator to cool completely.
Clean and cut the strawberries & place in a blender or food processor along with the rose water and lemon juice.
Remove the mint leaves from the syrup and discard. Add the syrup to the strawberries.
Puree & pass through a fine mesh strainer to remove seeds & excess pulp.
Place in an ice cream maker and freeze according to manufacturer’s instructions.
Place in freezer to harden at least 4 hours before serving.
Additional Notes
This recipe ranks amongst my proudest creations for the simplicity of the ingredients & the complexity of the effect. This is probably the final form of this sorbet I’ve been working on and tweaking over the years. A touch of corn syrup keeps it smooth and creamy and the flavor balance between the aromatic rose water (experienced in the nose) and the bright punch on the tongue from the mint, set against the backdrop of strawberry, ensures that no two bites are experienced in the same way.
