Sherbets adapted from Donna Hay, Strawberries adapted from my mentor and good friend Nanette at Gourmet Worrier.
1 cup (250ml) water
1 cup (220g) caster (superfine) sugar
1 cup (250ml) lemon juice
½ cup (125ml) buttermilk
½ Punnet strawberries
Cap of rosewater (lid of the bottle)
Fresh mint
Place the water, sugar and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves. Increase the heat to high, bring to the boil and cook for 2 minutes. Set aside to cool. Stir through the buttermilk and pour into 4 x 1 cup-capacity (250ml) glasses. Freeze for 2 hours or until just set. While in freezer, toss strawberries in rosewater. To serve, place strawberries and a piece of Fresh mint on top of the sherbets. Serves 4.
