STRAWBERRY SORBET WITH ROSE WATER

Desserts & PastriesModern and FusionVegetarian and Vegan
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min Cook time: 5 min (for the syrup) ★☆☆☆☆ 8

Chill + churn time: 2–3 hours

Ingredients

‍ Sorbet Base

•             Fresh strawberries, hulled — 900 g

•             Caster sugar — 220 g

•             Water — 120 g

•             Lemon juice — 20 g

•             Rose water — 4–6 g (adjust to taste; it’s potent)

•             Salt — 1 g

Optional: a splash of vodka (10 g) to improve scoopability. ‍

Cooking instructions

1. Make the syrup

  • Heat sugar and water until dissolved. Cool completely.

2. Prepare the strawberries

  • Blend strawberries with lemon juice and salt until smooth.

  • Strain if you want a very silky texture.

3. Combine

  • Stir the cooled syrup into the strawberry purée.

  • Add rose water gradually, tasting as you go.

4. Chill and churn

  • Chill the mixture for at least 1 hour.

  • Churn in an ice‑cream machine until thick, then freeze 2 hours to firm up.

  • If you don’t have a machine, freeze in a shallow tray and whisk every 30 minutes for 2–3 hours.

Chef ’s Notes

This sorbet succeeds when the strawberries stay centre‑stage and the rose water acts as a whisper, not a perfume bomb. Rose water varies in strength, so start low and build up—too much can make the sorbet taste soapy. A small amount of lemon juice brightens the fruit and prevents the flavour from feeling flat once frozen. Sugar isn’t just for sweetness; it controls texture. Reducing it will make the sorbet icy, while increasing it makes it too soft. Blending the strawberries thoroughly and straining gives a refined, gelato‑shop finish. If your strawberries aren’t very sweet, increase the sugar by 20–30 g. Serving the sorbet slightly softened (5 minutes out of the freezer) brings out the floral notes beautifully.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

Previous

STEAMED MUSSELS IN GARLIC WHITE WINE SAUCE
Next

YOUVARLAKIA - GREEK MEATBALL SOUP