Tangy, fruit and oh so refreshing on a hot summer day, the Summer Berry & Rose Sorbet by chef Alison Lambert is the perfect complement to your summer barbecue or dinner on the deck.
Begin by making the rose-flavoured sugar syrup. Put the sugar and 2 cups of water into a medium-size saucepan. Bring to the boil then reduce the temperature to a gentle simmer. Add the rose water and simmer for a further 4 minutes. Turn off the heat and let infuse until cool.
In a food processor or blender, add the strawberries or berries of your choice, add ¾ 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. Mix well to combine and pour into either an ice-cream churner or pour into a suitable container with a lid and freeze. Every now and then, stir the sorbet it keep it aerated. When frozen, serve with more berries alongside.
(pictured above on the Cooper side table)