Fruit macerates with the sugar, everything is blended and strained, and finally frozen.
It's a deep shade of red-pink with an intense fruit flavor. To me, a bit goes further than perhaps another option, as it can be savored in small scoops.
The rose component may be a little different yes, but I have a bottle of rosewater that I don't use all too often. I wanted another function for the ingredient- no matter how small that may be.
Rosewater is certainly not one of those "more is better" things. Subtlety is better with rosewater, and that balance is not always easy. As with many things, it can completely be a personal preference, too. A bit of it may be enough for one, but not enough for another. A touch more may be much too much for the first person, and just enough for the second.
I'd rather go the conservative route.
And yes, I have accidentally gone the opposite way.
Raspberries smell very "green" to me. Not green as in unripe, but green as in grassy, fresh. Strawberries, for example, do not.
Rose can enhance that fresh raspberry flavor, which can at times be "rose-y" itself (in fact, they're botanically related- and sometimes things can go together that way). There's just a bit of that floral essence the finish of the sorbet, I don't find it to be a rose perfume flavor through and through.
Depending on your berries, you may want to add a bit more sugar, or more lemon juice (and perhaps a few more drops rosewater) The berries I started with were somewhat tart this time, and I ended up adding about two more tablespoons of sugar, whisked through to combine after being strained. And still, it is a bit tart, but I think that's how it should be. However, I still think that bit of lemon is important for brightness.
The finished sorbet is kind of nice with a tiny meringue crumbled over the top.
And so...
Raspberry-Rose Sorbet
makes about 1 quart
30 oz (850 g) raspberries
3/4 c (170 g) sugar (extra as necessary depending on your berries)
zest of 1 small lemon
1 T (15 ml) fresh lemon juice (extra as necessary, to taste)
1/2 t (about 3 ml) rosewater - plus a few drops more to taste
Combine raspberries and sugar in a large bowl and cover. Let macerate a couple hours, stirring and smashing the berries a couple times so that the sugar dissolves and the berries give up their juice. Add the lemon zest and stir it through the mixture. Pour the bits of berries and juice into a blender and blend to break up the last bits. Strain to remove most of the seeds (some really don't bother me- at least you know it's real).
Add the lemon juice and rosewater, and whisk through to blend. Taste and add a bit more sugar or lemon juice, and/or a few drops more rosewater as you think necessary.
Refrigerate an hour or two until cold.
Chill in the bowl of an ice cream maker per manufacturers instructions.
Remove the slushy, cold sorbet to a container, cover, and place in the freezer to stiffen until it reaches the appropriate and scoopable texture.
(If the sorbet has been in the freezer a while and is very hard, obviously leave out to stiffen a bit.)
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