Cool and refreshing, this sorbet is bursting with raspberries and has a hint of rose, too. It’s sure to be a hit with the whole family – and they’ll be extra impressed by the crystallised rose petal decorations
- 300g caster sugar
- ½-1tbsp rose water
- 2 x 170-250g punnets raspberries
- For the decoration:
- 1 medium egg white
- A few rose petals
- A little caster sugar
Pour 300ml water into a pan and add the caster sugar. Place the pan over a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil, then boil it rapidly for about 3-4 mins to give a light syrup. Remove the pan from the heat and leave the syrup to cool. Stir in the rose water.
Mash the raspberries, then rub them through a sieve and discard the pips. Stir the raspberry purée into the cooled sugar syrup. Pour the mixture into a suitable container, then freeze, beating it regularly as it freezes so that it has a smooth texture. Or, churn the mixture in an ice-cream machine until it’s frozen.
To crystallise the rose petals for decoration: A few hours before serving, lightly beat the egg white with a fork. Brush the top of each rose petal with egg white and sprinkle caster sugar over. Spread the rose petals out on a sheet of baking parchment and leave them to dry before serving.
The sorbet will keep in the freezer for up to a month. But the rose petals will only keep for a day, so you need to crystallise them on the same day you’re going to serving the sorbet.
Use rose petals that haven’t been sprayed with chemicals. Anyone with a weak immune system shouldn’t eat them, as they’re brushed with raw egg white.