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Rose Petal Sorbet
- Serves
6
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
6 oz. 175 g. 15 fl.oz. 425
Method
Make a stock syrup with the sugar and water, stirring well. Add lime juice and bring to the boil and simmer for about 10 minutes. Pour over washed rose petals and leave to get cold. Liquidise and pass through coarse strainer. Add a few drops of rose water and rose colour.
Place into ice cream machine for about 20 minutes and then add the egg whites gradually to the sorbet. If you do not
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