Dissolve sugar in water with rind. Boil for five minutes.
Add rose petals. Leave overnight in a cool place.
Drain through muslin. Add glycerine followed by lemon juice. Freeze.
Stir regularly to prevent crystals forming. Serve with meringue.
To make the meringue:
Whip whites until stiff.
Gradually whisk in sugar.
Pipe onto a greased tray and bake at 160 degrees C for one hour.
Serve with the sorbet.
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Key Ingredients: Sugar, Lemon, Lemon juice, Glycerine, Egg, Castor sugar