Gluten Free · Dairy Free
Desserts
Ingredients:
2.75 cups (22 oz) Water
1 ½ Cups Extra fine granulated sugar
.025 oz Gelatin (one knox sachet)
1 Cup Lemon juice
Grated Rind of 1 small lemon
Apx 20 Rose geranium leaves
Apx 20 Rose geranium flowers
1/8 cup (1/4 oz) of rose water (or 4 drops of pure rose oil)
Steps:
- Wash the rose geranium leaves carefully
- Heat water to boiling point and remove from the heat.
- Dissolve the sugar in the boiling water
- Put the clean geranium leaves into a glass jar
- Pour 18oz of the hot syrup over the leaves in the jar and seal the jar (reserving 4 oz (1/4 cup))
- Wait for 2 + hours
- Soak the gelatin in the lemon juice
- Reheat the reserved 1/4 cup of hot syrup
- If you are using a rose essence in alcohol, add it now.
- Pour it over the lemon juice / gelatin mixture and stir until fully dissolved.
- Strain the syrup - removing the leaves
- Add the gelatin lemon mixture to the syrup
- If you are using a pure rose oil add it at this point.
- Add the grated lemon rind
- Put into your ice cream maker and follow the manufacturer instructions.
- Add the flowers once the sorbet starts to freeze
- Serve with fresh or crystalized lemon rind or rose geranium flowers as garnish.
