Rose Water Sorbet
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This refreshing chilled treat ends a meal on a light note.
Ingredients
2 cups water
5 whole cloves
2 tablespoons rose water
2 tablespoons light agave syrup
1/2 teaspoon guar gum
1/4 teaspoon lemon juice
1/4 teaspoon salt
2 drops of red vegetable-base food coloring
Directions
Heat water to a full rolling boil. Pour over 5 whole cloves, cover and steep for 30 minutes. Remove cloves and transfer to blender. Add rose water, agave, salt and lemon juice. Turn on blender and add guar gum through top of blender in small amounts to prevent clumping. Add 2 drops of coloring to achieve a soft pink color. Chill and make according to your ice cream maker manufacturer’s instructions.
Yields approximately one pint.
Read the blog entry about food coloring.
Ingredients
2 cups water
5 whole cloves
2 tablespoons rose water
2 tablespoons light agave syrup
1/2 teaspoon guar gum
1/4 teaspoon lemon juice
1/4 teaspoon salt
2 drops of red vegetable-base food coloring
Directions
Heat water to a full rolling boil. Pour over 5 whole cloves, cover and steep for 30 minutes. Remove cloves and transfer to blender. Add rose water, agave, salt and lemon juice. Turn on blender and add guar gum through top of blender in small amounts to prevent clumping. Add 2 drops of coloring to achieve a soft pink color. Chill and make according to your ice cream maker manufacturer’s instructions.
Yields approximately one pint.
Read the blog entry about food coloring.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
