Crushed-Meringue Sundaes with Raspberry-Rose Water Sorbet and Vanilla Cream


Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Najmieh Batmangili is an Iranian cookbook author specializing in Persian food. Her generous spirit and love for her culture are inspiring. At a Culinary institute of America at Greystone conference, she brought in a rose-water distiller so we could see firsthand how rose petals are miraculously transformed into rose water. To make rose water, damask roses (rosas de Castilla in Latin American countries) are picked before sunrise when their scent is at its peak. They are set out in a cool room before being steamed in a cauldron. The rose vapor is directed into a second pot, along with cold water, to produce the rose water. The leftover petals are not wasted; some are combined with tobacco and smoked, while others are fed to goats and cows, creating rose-scented milk. Any petals that remain are reused as fertilizer for the rosebushes. (See Sources for rose water.) inspired by Najmieh, I came home and developed this recipe.


Raspberry-Rose Water Sorbet

  • 4 pints fresh or 48 ounces thawed no-sugar-added frozen raspberries
  • 1⅓ cups sugar
  • cup water
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoon kosher salt
  • 1 teaspoon rose water


  • 2 large egg whites
  • ½ cup sugar

Vanilla Cream

  • 1 vanilla bean, halved lengthwise
  • cups heavy (whipping) cream
  • ½ pint fresh raspberries


To Make the Sorbet

Purée the raspberries in a food processor. Strain the purée through a sieve into a bowl, discarding the seeds. There should be about 4 cups purée. Stir together the raspberry purée, sugar, water, lemon juice, salt, and rose water. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.

To Make the Meringue

Preheat the oven to 200°F. Line a 9-inch square baking pan with parchment paper. With an electric mixer, whip the egg whites on medium speed until frothy. Increase to medium-high speed and slowly add half of the sugar. Whip until stiff, glossy peaks form, about 5 minutes. Fold in the remaining sugar. Spread the meringue into the prepared pan. Bake until dry, 1 to 2 hours. Let cool to room temperature. Run a knife around the inside edge of the pan. Invert the meringue and the pan onto a cutting board and remove the pan. Peel off the parchment paper and break the meringue into ¾-inch pieces.

To Make the Vanilla Cream

Scrape the seeds out of the vanilla bean. Put the seeds (reserve the bean for another use) and cream in a bowl and whisk until soft peaks form. Fold in three-fourths of the meringue.

In Advance

If it is not humid outside, the meringues can be made several days in advance. Store in an airtight container. The vanilla cream can be made up to 4 hours in advance. Cover with plastic wrap and refrigerate. If necessary, rewhip slightly before serving. Add the meringue pieces to the cream just before assembling the sundaes.

To Assemble the Sundaes

Divide half of the meringue cream among 8 sundae glasses. Place some sorbet in the glasses and cover with the remaining crushed-meringue cream. Garnish with the remaining meringue pieces and fresh raspberries. Serve immediately.