How long does raspberry rose sorbet [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raspberry rose sorbet [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is raspberry rose sorbet [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raspberry rose sorbet [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is raspberry rose sorbet [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Raspberry Rose Sorbet
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Raspberry Rose Sorbet [Vegan, Gluten-Free]

3 cups

Dairy Free

Vegan

It’s hot out and you can always use a little pick-me-up stashed in the freezer. This sorbet has the floral and tart contrast of roses and raspberries that adds complexity to the icy dessert. Plus, raspberries are high in antioxidants that help you fight off disease and aging.

Ingredients You Need for Raspberry Rose Sorbet [Vegan, Gluten-Free]

6-8 tablespoons agave or maple syrup (depends on the sweetness of your raspberries)
1/2 cup water
1/4 cup dried rose petals
2 cups raspberries (if using frozen, thaw first)
1 tablespoon fresh lemon juice
1 tablespoon plain vodka or rum (to prevent the formation of ice crystals)

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How to Prepare Raspberry Rose Sorbet [Vegan, Gluten-Free]

Taste your raspberries. If they are more on the tart side, use 8 tablespoons (1/2 cup) of agave or maple syrup. If they are sweeter, you may only want to use 6 tablespoons.
Put the sweetener, water, and roses in a small saucepan set over medium heat. Bring the mixture to a simmer. Allow it to simmer for 5 minutes, remove it from the heat, cover it, and allow the syrup to steep for 5-10 more minutes.
Strain the syrup into a blender and add the berries, lemon juice, and vodka. Blend until smooth. If you want, you can strain out the seeds for a smoother sorbet.
Chill the sorbet base for 2-4 hours, then process it in your ice cream maker according to the manufacturer’s instructions. Place the finished sorbet in an airtight container and store it in the freezer.