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.
© 1995 Ghillie Basan. All rights reserved.