Rose And Coconut Sorbet
|Golden caster sugar||115 Gram|
|Roses||3 , washed (Use Petals Only, Organic Variety)|
|Coconut milk||200 Milliliter|
|Rose syrup||1 Teaspoon|
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.