l summer is definitely here. The roses in my garden are coming into their own, the scent is outrageous and I need to make that edible treat that is Rose Petal Sorbet. Back by popular demand this heavenly recipe comes from 100 Great Desserts, Sweet Indulgence… by Mandy Wagstaff. This book stays firmly on my kitchen shelf. The book recommends roses with a sweet scent and a vibrant colour, I made this with the petals from Gertrude Jekyll roses from Terry’s garden, which are not so deep pink but are so perfumed it is heady. If you prefer your sorbet to have a lighter texture add the egg whites, otherwise just use the syrup.
Rose Petal Sorbet with Summer Fruits in Rose Syrup
110g (4oz) fragrant rose petals
570ml (1 pint) water
200g (7oz) granulated sugar
zest and juice of 1 lemon
1 egg white (optional)
225g (8oz) mixed summer fruit
Trim and discard the white tips of the petals. Place the water and sugar in a pan and bring slowly to the boil, dissolving the sugar before the boiling point is reached. Boil for 2 minutes then remove from the heat and add the rose petals along with the lemon zest and juice. Stir well and leave to cool. Refridgerate overnight.
The following day, pour the syrup through a sieve lined with muslin. Reserve 6 dessert spoons of the syrup and set aside. Transfer the remainder to the bowl of an ice cream maker and churn until frozen. If using the egg white, whisk to a firm peak then add to the syrup when semi frozen. When frozen spoon into a chilled container and freeze until needed.
If you don’t have an ice cream maker put the syrup into a plastic container and into the freezer, then stir briskly with a fork every hour or so until it is frozen.
Prepare the fruit according to their type. divide them into six glasses, add a spoonful of syrup to each glass then add a scoop of sorbet.
This truly is food of the gods. Thank you Mandy.
want to see the book? click here