Rose-Petal Sorbet

Gül dondurması

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The ancient tastes of fragrant roses and pomegranates are deliciously captured in exotic water-ices. Cool and refreshing, this delicate crystal sorbet is traditionally made with the fresh petals, hut two tablespoons of rose-water can be used instead. The sorbet is often served in frosted-glass howls or glasses, and decorated with crystallized rose petals — which are easily made by brushing the petals with whisked egg white, dipping them in sugar, and then leaving them to dry until crisp.


  • petals of 2 scented red or pink roses
  • 1 pint/600 ml water
  • 8 oz/225 g caster sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons rose-water


  • Wash the rose petals and cut off the white bases. Place them in a pan with the water, bring to the boil, cover, and simmer for 10 minutes. Strain the liquid and reserve the petals.
  • Put the strained liquid and the sugar into a pan and bring to the boil, stirring all the time. Reduce the heat and simmer for 5-10 minutes. Stir in the lemon juice and rose-water, followed by the petals, and leave to cool in the pan.
  • Pour the mixture into a bowl or ice-tray and place in the freezer. As it sets, whisk the sorbet from time to time to disperse the ice crystals. Let it sit at room temperature for a few minutes before serving.