Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Delightful Desserts » Summer Fruit Sorbet With Rose Geranium

Summer Fruit Sorbet With Rose Geranium

Author: Karon Grieve Published : August 2012

Recipe
summer fruit sorbet
summer fruit sorbet pin image

This delightful summer fruit sorbet infused with fragrant rose geranium leaves is a summer country garden on a plate, sheer heaven!

summer fruit sorbet with geranium leaves

Why you’ll love this sorbet recipe

  • This sorbet is super easy to make
  • It’s a great way to iuse up extra summer berries – zero waste!
  • Totally natural and deliciously fresh, these flavours are amazing

When the shops are full of summer fruit you can be tempted to over-buy while full of good intentions to use it all up and waste not a bite. However, once things get past the great white wall of the fridge they can so easily be forgotten and end up as wasted food in the trash can. Money and goodness down the drain.

Making a summer fruit sorbet is a great way to use your fruit and store in the freezer to eat at a later date. It is so quick and easy to make, you’ll wonder why you ever bought store-bought ice-cream and sorbet again.

top down shot of sorbet in glass

Ingredients for summer fruit sorbet

  • 450g/1 lb mixed strawberries (hulled) and raspberries
  • 100g/3 1/2 oz sugar
  • juice, flesh and zest of 1 orange
  • 3 rose geranium leaves

Ingredient alternatives

You can use any summer berries you have for this recipe. Red or white currants work really well. Just remember if using darker berries like blackcurrants or blackberries your sorbet will be much darker in colour.

spoon in sorbet glass

How to make summer fruit sorbet

  • Mix together the berries in a plastic container and add the flesh, juice and zest of the orange.
  • Stir in the sugar.
  • Add the 3 rose geranium leaves and make sure they are covered by the juice/berry mixture.
  • Cover the box and leave in the fridge overnight for the flavours to develop.
  • Next day remove the geranium leaves and disscard.
  • Pour the chilled mixture into an ice-cream machine and process.
  • Freeze.
empty sorbet glass

Can you make this without an ice-cream maker?

Yes.  If you don’t have an ice cream machine just pop it in the freezer for 2 hours, remove and fork around to break up ice crystals and put back in the freezer. Do this again an hour later and then freeze for 2 hours.

How long will this sorbet keep?

This will keep in the freezer for up to 6 months.

larder links

Looking for more super easy sorbets to make at home? Then check these out before you go;

Nectarine and chamomile sorbet

4 ingredient clementine sorbet

Earl Grey tea sorbet

Spiced blackcurrant sorbet

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
top down shot of sorbet in glass

Summer Fruit Sorbet With Rose Geranium

Karon Grieve
This is a delightfully light and fruity sorbet you can make with any summer berries
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course desserts
Cuisine British
Servings 4 people
Calories 148 kcal

Ingredients
 

  • 450 g strawberries and raspberries
  • 100 g sugar
  • 1 orange flesh and zest
  • 3 rose geranium leaves
Metric – US Customary

Instructions
 

  • Mix together the berries in a plastic container and add the flesh, juice and zest of the orange.
  • Stir in the sugar.
  • Add the 3 rose geranium leaves and make sure they are covered by the juice/berry mixture.
  • Cover the box and leave in the fridge overnight for the flavours to develop.
  • Next day remove the geranium leaves and disscard.
  • Pour the chilled mixture into an icecream machine and process.
  • Freeze.
  • Or if you don’t have an ice cream machine just pop it in the freezer for 2 hours, remove and fork around to break up ice crystals and put back in the freezer. Do this again an hour later and then freeze for 2 hours.

Notes

Omit the rose geranium leaves if you don’t happen to have any. You can always use some rosewater instead for a dash of rose flavour.
use any summer berries that you have on hand for this summer sorbet recipe

Nutrition

Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 232mgFiber: 3gSugar: 34gVitamin A: 87IUVitamin C: 84mgCalcium: 31mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Delightful Desserts, Summer

« Ten Top Tips For Easy Homing
How To Make A Gentle Herbal Healing Oil »
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.