Rose Hip Sorbet Recipe
Ingredients
| 3 sachets rose hip tea | ||
| Boiling water | 450 Milliliter | |
| 1/3 cup fine sugar | ||
| Juice of 2 lemon | ||
| Rose water | 1 Tablespoon | |
| 1 egg whit | ||
Directions
1. Place the tea sachets in a jug and pour on the boiling water. Add the sugar and set aside for 10 minutes.
2. Remove the tea sachets, then add the lemon juice and rosewater and pour into a rigid, freezerproof container. Cover, seal and freeze for about 3 hours, until half-frozen. Turn into a bowl.
3. Whisk the egg white until stiff, then whisk into the half-frozen sorbet. Return to the container, cover, seal and freeze for about 2 hours, until firm.
2. Remove the tea sachets, then add the lemon juice and rosewater and pour into a rigid, freezerproof container. Cover, seal and freeze for about 3 hours, until half-frozen. Turn into a bowl.
3. Whisk the egg white until stiff, then whisk into the half-frozen sorbet. Return to the container, cover, seal and freeze for about 2 hours, until firm.
Chef
