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.
Top tip for making Raspberry and rose 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.