You are here

Rose And Coconut Sorbet

admin's picture
Ingredients
  Golden caster sugar 115 Gram
  Roses 3 , washed (Use Petals Only, Organic Variety)
  Glycerin 1 Teaspoon
  Lemon 1
  Coconut milk 200 Milliliter
  Rose syrup 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
2

Rate It

Your rating: None
4.016665
Average: 4 (18 votes)