Rose Petal Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Pool Court,

Chef Melvyn Jordan


  • 6 oz. (175 g.) granulated sugar
  • 15 fl.oz. (425 ml.) water
  • juice 1 small lime
  • 4 oz. (125 g.) rose petals
  • Rose Pink Colour as desired
  • rosewater to taste
  • 2 egg whites, lightly beaten


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 have an ice cream machine place into a plastic container with a lid and pop into deep freeze. Stir every 15 minutes or so until set. Then fold in egg whites as above.