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Rose and Coconut Sorbet Recipe
|Golden caster sugar||115 Gram|
|Roses||3 , washed (Use Petals Only, Organic Variety)|
|Coconut milk||200 Milliliter|
|Rose syrup||1 Teaspoon|
Calories 475 Calories from Fat 200
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 21.1 g105.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.9 mg0.7%
Total Carbohydrates 68 g22.6%
Dietary Fiber 3.6 g14.3%
Sugars 62.6 g
Protein 3 g5.9%
Vitamin A 0.2% Vitamin C 41.9%
Calcium 3.4% Iron 10.2%
*Based on a 2000 Calorie diet
Then increase the heat and boil for 2 minutes.
Remove from the heat and add the rose petals, squashing them down with a mixing spoon.
The mixture at this stage will look quite unappealing - rather resembling an old cup of tea.
But don't panic.
Leave it to steep somewhere cool overnight in a covered bowl.
The next day, strain the mixture through a sieve into a clean bowl and discard the petals.
Add the glycerine and lemon juice to the bowl and stir.
Add the coconut milk and - if it needs more rosiness - the rose syrup; stir.
Transfer the liquid to a Tupperware container or an old ice cream box and freeze for at least 4 hours, checking regularly and stirring to prevent crystals from forming.