Rose Infused Strawberry Sorbet

• Rose Infused Strawberry Sorbet
• 1 pound Frozen Strawberries
• 3/4 cup Rose Syrup
• Rose Petal Syrup
• 1 cup Sugar
• 1 cup Water
• Petals of 2 Roses

1. Add strawberries to food processor, pulsing at first to chop. Scrape sides with a spatula.
2. With the motor running, add the rose syrup through the feed tube, stopping to scrape the sides as necessary, blending until smooth.
3. If not serving immediately, transfer sorbet into a low sided container, cover tightly and freeze.
4. Choosing roses which are in bloom, being sure they are from your own garden or otherwise organic source, pluck the fresh petals and rinse lightly to remove any debris, if necessary.
5. In a large saucepan, dissolve the sugar into the water.
6. Add the rose petals and bring the syrup to a rolling simmer.
7. After about 15 -20 minutes, the syrup should be aromatic and the petals should be mostly translucent.
8. Remove the saucepan from the heat to cool.rnStrain the syrup with a mesh strainer to use and store refrigerated, in a clean jar with a tight fitting lid.

strawberry sorbet, frozen strawberries, syrup, syrup, sugar, water, roses

Taken from food52.com/recipes/380-rose-infused-strawberry-sorbet (may not work)