Rose Sorbet
Ingredients:
* 4 oz scented rose petals
* 2 tablespoons rosewater
* 3 tablespoon lemon juice
* 1 pound 5x powdered sugar
* 1/2 teaspoon salt
* 2 egg whites
Wash the rose petals and boil in one quart of water, then simmer for 10 minutes. Strain the water, saving the mushy remains of petals.
Add the sugar to the water and heat until dissolved. Bring to the boil and simmer for three minutes.
Remove from the heat and stir in the lemon juice, rosewater and soggy petals. Leave until cool, then freeze for 1 to 2 hours until mushy.
Whisk the egg whites and salt. Beat the frozen mixture until smooth and fold in the eggs. Freeze for another 3 hours.
Remove the sorbet from the freezer 20 minutes before serving (store in refrigerator unless you are looking for mushy rose soup! We never bother with this step as we prefer our sorbet hard as the proverbial rock).
