This strawberry rosewater semifreddo is a light, creamy frozen dessert that sits perfectly between ice cream and mousse. It combines the natural sweetness of ripe strawberries with the delicate floral aroma of rosewater, creating an elegant treat that feels both refreshing and indulgent.
Why You’ll Love This Recipe
No ice cream machine required, making it simple and accessible
Light and airy texture that melts beautifully in the mouth
Balanced flavor with fruity freshness and subtle floral notes
Perfect make-ahead dessert for gatherings and special occasions
Customizable with different fruits or flavor accents
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries, hulled and chopped: 400 g (about 3 cups)
Granulated sugar: 120 g (½ cup + 2 tablespoons), divided
Fresh lemon juice: 1 tablespoon
Large eggs: 3, separated
Heavy whipping cream (at least 35% fat): 480 ml (2 cups), well chilled
Rosewater: 1½ teaspoons
Vanilla extract: 1 teaspoon
Fine salt: ⅛ teaspoon
Directions
Place the chopped strawberries, 2 tablespoons of the sugar, and lemon juice in a saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the strawberries soften and release their juices.
Transfer the mixture to a blender or use an immersion blender to purée until smooth. Set aside to cool completely.
In a heatproof bowl, whisk the egg yolks with the remaining sugar. Place the bowl over a saucepan of gently simmering water and whisk continuously for 5–7 minutes, until the mixture becomes pale, thick, and warm to the touch.
Remove from heat and continue whisking for another minute. Stir in the vanilla extract and salt. Let cool slightly.
In a separate bowl, whip the cold heavy cream to soft peaks. Refrigerate until ready to use.
In another clean bowl, beat the egg whites until stiff but glossy peaks form.
Gently fold the cooled strawberry purée and rosewater into the egg yolk mixture until combined.
Fold in the whipped cream in two additions, using a light hand to keep the mixture airy.
Finally, fold in the beaten egg whites just until no streaks remain.
Line a loaf pan with parchment paper, leaving overhang on the sides. Pour the mixture into the pan and smooth the top.
Cover and freeze for at least 6 hours, or until firm enough to slice.
Before serving, let the semifreddo sit at room temperature for 5–7 minutes, then unmold and slice.
Servings and timing
Servings: 8 slices
Preparation time: 25 minutes
Cooking time: 10 minutes
Freezing time: 6 hours
Total time: approximately 6 hours 35 minutes
Variations
Replace half of the strawberries with raspberries for a slightly tart flavor
Add finely chopped pistachios or almonds for a nutty texture
Swirl in a spoonful of strawberry compote before freezing for a marbled effect
Use orange blossom water instead of rosewater for a different floral note
Serve with fresh berries on top for added freshness
Storage/Reheating
Store the semifreddo tightly wrapped or in an airtight container in the freezer for up to 2 weeks. For best texture, allow it to soften at room temperature for a few minutes before slicing. This dessert does not require reheating.
FAQs
What is semifreddo?
Semifreddo is an Italian-style frozen dessert with a light, airy texture that is softer than traditional ice cream.
Do I need an ice cream machine for this recipe?
No, semifreddo is made without churning, so no machine is needed.
Can I use frozen strawberries?
Yes, frozen strawberries can be used. Thaw them first and drain excess liquid before cooking.
Is the rosewater flavor strong?
No, when used in small amounts, rosewater adds a gentle floral aroma without overpowering the dessert.
Can I make this recipe ahead of time?
Yes, this dessert is ideal for making ahead and storing in the freezer until needed.
How do I prevent ice crystals from forming?
Proper folding and airtight storage help maintain a smooth, creamy texture.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it affects both sweetness and texture.
Is this dessert suitable for children?
Yes, it contains no alcohol and has a mild, pleasant flavor.
Can I serve this without unmolding?
Yes, you can scoop it directly from the loaf pan if preferred.
What can I serve with semifreddo?
Fresh berries, a light fruit sauce, or a drizzle of strawberry purée pair beautifully.
Conclusion
Strawberry rosewater semifreddo is a refined yet approachable dessert that brings together creamy texture, fresh fruit, and subtle floral notes. Whether served at a summer gathering or as a special ending to a meal, this frozen treat is sure to impress with both its flavor and elegance.
Strawberry Rosewater Semifreddo is a light and elegant frozen dessert combining ripe strawberries, floral rosewater, and airy whipped cream. With no ice cream machine required, this refined treat delivers a creamy, mousse-like texture that’s perfect for warm weather or special occasions.
Ingredients
400 g fresh strawberries, hulled and chopped (about 3 cups)
120 g granulated sugar (½ cup + 2 tablespoons), divided
1 tablespoon fresh lemon juice
3 large eggs, separated
480 ml heavy whipping cream (2 cups), well chilled
1½ teaspoons rosewater
1 teaspoon vanilla extract
⅛ teaspoon fine salt
Instructions
In a saucepan over medium heat, combine strawberries, 2 tablespoons sugar, and lemon juice. Cook for 8–10 minutes until softened. Blend until smooth and let cool completely.
In a heatproof bowl, whisk egg yolks with remaining sugar. Place over simmering water and whisk for 5–7 minutes until pale and thick. Remove from heat, stir in vanilla and salt, and let cool slightly.
Whip cold cream to soft peaks and refrigerate.
In a separate bowl, beat egg whites to stiff but glossy peaks.
Fold the cooled strawberry purée and rosewater into the egg yolk mixture.
Gently fold in the whipped cream in two additions.
Fold in the beaten egg whites just until combined.
Line a loaf pan with parchment paper, leaving overhang. Pour the mixture into the pan and smooth the top.
Cover and freeze for at least 6 hours, or until firm.
Before serving, let sit at room temperature for 5–7 minutes. Unmold and slice.
Notes
Use ripe, fresh strawberries for best flavor, or thawed frozen strawberries with excess liquid drained.
Ensure all mixtures are cooled before folding to maintain airiness.
Swap rosewater with orange blossom water for a different floral touch.
Top with fresh berries or chopped pistachios for extra texture and presentation.
Store well wrapped to prevent ice crystals from forming.
