Rose and Coconut Sorbet Recipe
Ingredients
| 115 g Golden caster sugar | ||
| 3 Organic roses, petals only, washed | ||
| 1 tsp Glycerine | ||
| 1 Lemon, juice | ||
| Coconut milk | 200 Milliliter | |
| 1 tsp Rose syrup (optional) | ||
Directions
Create a sugar syrup by gently heating the sugar in 600ml water in a large, heavy-bottomed pan for a few minutes, until the sugar has dissolved.
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.
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.
Chef
