|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Rose||25 3⁄5 Ounce (1 Bottle)|
Combine water and sugar in a small saucepan; bring to a boil, stirring constantly until sugar dissolves.
Combine sugar syrup and remaining ingredients; pour into freezer trays, and freeze until almost firm.
Spoon mixture into a large bowl, and beat with an electric mixer until slushy.
Return to freezer trays; freeze until firm.