Lemon-Rose Sherbet

Preparation info
  • Makes approximately

    1½ quarts

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

The lemon-rose combination comes from an old collection of American recipes. Traditionally the crushed petals of old-fashioned fragrant roses would supply the rose flavoring, but I find rose geranium leaves just as effective and easier to come by. Rose water can also be used, lacking either of the plants.

Both the sweet Meyer lemons and the more acidic Eurekas make excellent sherbets. Meyers, available mainly in California and in specialty stores, are perfumed, sweet, and complex. T