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Rose Petal Sorbet

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Rose Petal Sorbet
  • Cook Time:
  • A cooling and refreshing rose sorbet served with a light meringue. Perfect for the summers.


  • 450 ml water
  • 225 gm sugar
  • Rind of 2 limes
  • 2 limes juice
  • 2 limes
  • 4 large handfuls of rose petals
  • 2 tsp glycerine

  • Meringue
  • 2 egg whites
  • 100 gm castor sugar


  1. Dissolve sugar in water with rind. Boil for five minutes.
  2. Add rose petals. Leave overnight in a cool place.
  3. Drain through muslin. Add glycerine followed by lemon juice. Freeze.
  4. Stir regularly to prevent crystals forming. Serve with meringue.

  5. To make the meringue:
  6. Whip whites until stiff.
  7. Gradually whisk in sugar.
  8. Pipe onto a greased tray and bake at 160 degrees C for one hour.
  9. Serve with the sorbet.