Kitty’s Raspberry Rosewater Sorbet with Pistachios

I’m not a fan of Valentine’s Day for all the typical reasons, but my friend Catherine (aka Kitty B) suggested a flavor that sounded very promising: rosewater and raspberry. Perfect for the holiday that we all love to hate. With the Middle Eastern element of rosewater I decided to toss in some chopped toasted pistachios, because why not?


Pure pink.


This is a very simple, yet elegant sorbet that you can do a lot of different things with (different berries, flavors, or nuts being the most obvious modifications). Rosewater can be found at specialty stores pretty easily, and a little goes a long way — if you find it too fragrant, you can dial it back to two teaspoons.

Kitty’s Raspberry Rosewater Sorbet with Pistachios

2 cups water

1 cup sugar

12 oz raspberries

1 tablespoon rosewater

½ teaspoon salt

¾ cup toasted pistachios, roughly chopped


Put the water and rosewater at the bottom of a large bowl and position a strainer above it.

Heat the raspberries, sugar, and salt in a medium pot over medium heat, stirring constantly. The sugar will start to melt and the raspberries will start to fall apart. After about 10 minutes, once the mixture is uniform and the consistency of a thick soup, remove from heat and strain into the large bowl. Use a whisk to speed up the straining. Let cool for half an hour, then refrigerate for at least two hours.


Pistachios make everything better.

When ready to churn, whisk the mixture to reincorporate the base. Pour into the ice cream maker and follow the instructions. When the sorbet is nearly done, toss in the pistachios. Transfer to a container and freeze for eight hours.

1 thought on “Kitty’s Raspberry Rosewater Sorbet with Pistachios

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