Rose Petal Sorbet

Method

Dissolve sugar in water with rind. Boil for five minutes.

Add rose petals. Leave overnight in a cool place.

Drain through muslin. Add glycerine followed by lemon juice. Freeze.

Stir regularly to prevent crystals forming. Serve with meringue.


To make the meringue:

Whip whites until stiff.

Gradually whisk in sugar.

Pipe onto a greased tray and bake at 160 degrees C for one hour.

Serve with the sorbet.