Raspberry Rose Sorbet — Recipes for Health

Andrew Scrivani for The New York Times

This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.

1/4 cup water

65 grams (about 1/4 cup plus 1 teaspoon) sugar

33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup

680 grams raspberries

1/2 teaspoon rose water

1. Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.

2. In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.

3. Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Yield: 4 servings.

Advance preparation: This will keep for a couple of weeks in the freezer, but it’s best when freshly made.

Nutritional information per serving (4 servings): 175 calories; 1 gram fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 11 grams dietary fiber; 7 milligrams sodium; 2 grams protein

Nutritional information per serving (6 servings): 116 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 7 grams dietary fiber; 5 milligrams sodium; 1 gram protein

Variation: Raspberry Rose Granita

You may omit the corn syrup and reduce the sugar if desired. Make the recipe through Step 2. Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”