Short of time?
If you have other things to do, let the
sorbet freeze for eight hours, or overnight,
until solid. The next day, leave at room
temperature for 15 minutes, then chop
into chunks, return to the food processor
and blend until smooth and creamy.
Spoon the sorbet back into the
container and re-freeze.
In a medium pan, combine the
sugar with 300ml water. Let the sugar
dissolve, then bring to the boil for 1 min.
Put the strawberries in a blender or food
processor and pulse until smooth. Trickle
in the sugar syrup, blend again, then
add the lemon juice and rose water.
Pour the strawberry mixture into a
large freezer-proof container (an old ice
cream tub is perfect), then freeze until
almost solid, mashing in the ice crystals
every 1-2 hrs until the sorbet is thick
and smooth. Wrap well and freeze until
solid. Allow to soften for 15 mins before
scooping. Best eaten within a month.