Lemon-Rose Sherbet

Preparation info

  • Makes approximately

    1½ quarts

    • Difficulty


Appears in

The Savory Way

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. The Eureka type of lemon, which is what we usually find in supermarkets, has a sharp, clean scent and flavor. Serve this sherbet alone or with plump blackberries, wild strawberries or raspberries, and a candied rose petal finely chopped and sprinkled on top.