An exotic Rose Sherbet, the best way to cool down on a warm day. Made with ice, cashews, strawberries and rosewater. This sherbet is so creamy and refreshing. My version is refined sugar and dairy free. I added a little raw beetroot to boost the rosy pink, but you can omit this if you don’t have any. I made this originally with 1 tbsp of rosewater, which wasn’t enough for me. My advice is to add a tbsp at a time and taste, some rosewater can be very potent.
- 3/4 cup cashews (soaked overnight and drained)
- 1 large handful of ice
- 1/2 cup water
- 1 cup frozen strawberries
- 2-3 tbsp rosewater
- 1 tsp vanilla
- 1 tbsp rice malt syrup (or other liquid sweetener)
- 2 inch piece of peeled, raw beetroot (optional)
Add all ingredients to blender and process on high until smooth and creamy.