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Rose-Petal Sorbet with Rose-Petal Meringues
- Serves
4
- Difficulty
Easy
Published 1991
This is the kind of charming and romantic dish that I make in a small quantity for a birthday lunch with my daughter or a special friend. Serve the pale pink confection in a fine stemmed glass so that the delicate colour can be appreciated.
Ingredients
225 g 8 oz 450 ml ¾
Method
Dissolve the sugar in the water over medium heat. Bring to the boil and simmer for 5 minutes. Remove the pan from the heat and stir in the rose petals. Set aside for 2 hours until the syrup has absorbed most of the fragrance.
Strain the syrup into a bowl and add a squeeze of lemon juice to adjust the flavour. Freeze in an electric sorbetière, or still-freeze in the freezer, whisking the
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