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.