How to Make Rose Petal Sorbet
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.
To make the meringue:
1.Whip whites until stiff.
2.Gradually whisk in sugar.
3.Pipe onto a greased tray and bake at 160 degrees C for one hour.
4.Serve with the sorbet.