Sorbet of Roses
Roses always add an air of elegance to any occasion. This sorbet is a wonderful addition to any party, dinner, garden, formal, casual or even a party for one! It doesn’t take too long to make but has to freeze for a while. Four hours is the minimum time it will take, so I prefer to make it the day before and not take the chance of it being soft.
I have made it with different colours of rose but red or pink will give the prettiest shades. Yellow was a close second and, although the taste was good, it didn’t have the fabulous look of the red. If I make the yellow one again, I will add some lemon rind, but that is a recipe for another day.
Sorbets are so versatile, so don’t get stuck on serving it in small dishes in-between courses. They have gone from cleaning the palate to seducing the palate. The sugar in this recipe means it can’t really be classed as a diet food, but it is a lot healthier than ice-cream. My diet conscious friends enjoy it, and I am sure yours will too.
Play around with serving styles. Use beautiful glasses and top with tiny meringues, and pink and red fruits – raspberries, pomegranates, cherries or paper-thin slices of strawberries are some ideas for you. Powdery Turkish delight adds a little bit of luxury and grated white chocolate tastes amazing.
What is a celebration without champagne? For an absolutely delicious, high-class punch, place a dollop of sorbet into a flute glass and pour Champagne over it. Float some petals on top and serve.
Save this recipe, and when roses are in full bloom make a whole lot for the freezer.
Sorbet of Roses
Serve this sorbet in flute champagne glasses layered with tiny white or pink meringues and either fresh or crystallised pink or red rose petals. So impressive and so simple. Or, even easier, put a dollop of sorbet in a pretty glass and pour champagne over it. Decorate with pink or red fruits- a sort of adult float!
- Course
- Cuisine
- Diet
- Keyword
Dessert, Drinks
Garden Fresh
Vegetarian
Barefoot Life, culinary herbs,, herbs for health, sorbet, roses
- Prep Time
15 minutes
- Cook Time
30 minutes
- Time to Infuse
4 hours
- Total Time
4 hours45 minutes
- Servings
4
Ingredients
- 1/2 cup Castor sugar
- 2 cups Water
- 2 cups Red and/or pink scented rose petals
- 1/2 tsp Lemon juice
Instructions
- Dissolve the sugar in the water in a pot, stirring all the time. Bring to the boil and keep on a fast simmer for 5 minutes
- Remove from the heat and add the rose petals.
- Leave to stand until cold. Strain and discard the petals. Add lemon juice
- Freeze either in an ice cream maker or in the freezer, whisking every ½ hour, while you are still able, to ensure the sorbet is smooth
- It will be ready to eat after approximately 4 hours. Once it is frozen it will keep for several months.
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