strawberry rose sherbet recipe

Ingredients

• 1 ½ cups (375 ml) granulated sugar
• 2 ½ cups (625 ml) water
• grated rind and juice of 6 lemons
• 4 rose geranium leaves, lightly crumpled
• 1 egg white
• Rose geranium flowers and extra leaves for decoration

how make sherbet

1. Place sugar in a medium-size saucepan with water and lemon rind. Stir over low heat. When sugar has dissolved, bring to a boil.
2. Add crumpled leaves. Boil for 6 minutes. Let cool.
3. Add lemon juice to cooled syrup. Pour mixture into cold freezer trays or a metal bowl. Place in freezer until mixture just begins ti freeze.
4. Remove and turn into a bowl. Discard geranium leaves. Beat with a whisk until smooth, but not melted.
5. Beat egg white until stiff but not dry. Fold lightly through mixture. Return to tray. Cover. Freeze until firm.
6. Spoon sherbet into chilled glasses. Serve decorated with a rose geranium flower and leaves.