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Rose Petal Sorbet  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Rose Petal SorbetRose Petal Sorbet

Chef

:Roopa Gulati

Recipe Cook Time

:Overnight
..................................................................

A cooling and refreshing rose sorbet served with a light meringue. Perfect for the summers.

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Ingredients

  • 450 ml water

    225 gm sugar

    Rind of 2 limes

    2 limes juice

    2 limes

    4 large handfuls of rose petals

    2 tsp glycerine


    Meringue

    2 egg whites

    100 gm castor sugar

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.



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