Rose-Petal Sorbet with Rose-Petal Meringues

Name: Rose-Petal Sorbet with Rose-Petal Meringues
Yield: Serves 4
Ingredients: 225 g (8 oz) caster sugar; 600 ml (1 pint) red or pink scented rose petals; 450 ml (¾ pint) cold water; a little extra caster sugar; 1-2 drops of pink food colouring; 120 g (4 oz) rose-scented sugar; 2 egg whites; rose petals, fresh or crystallized, to serve; a squeeze of lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This is the kind of charming and romantic dish that I make in a small quantity for a birthday lunch with my daughter or a special friend. Serve the pale pink confection in a fine stemmed glass so that the delicate colour can be appreciated.

Ingredients

225 g (8 oz) caster sugar
450 ml (¾

Lunch
Vegetarian
Birthday
Gluten-free

Method

Dissolve the sugar in the water over medium heat. Bring to the boil and simmer for 5 minutes. Remove the pan from the heat and stir in the rose petals. Set aside for 2 hours until the syrup has absorbed most of the fragrance.

Strain the syrup into a bowl and add a squeeze of lemon juice to adjust the flavour. Freeze in an electric sorbetière, or still-freeze in the freezer, whisking the