Lemon and rose sherbet
A sweet, fragrant, cooling drink to enjoy as part of a celebration feast.
Use 250ml glasses to serve.
Ingredients
- 6 tbsp demerara sugar
- 5 tbsp rosewater
- 80ml/2½fl oz lemon juice
- pink food colouring (optional)
- 100g/3½oz grams lemon sorbet
- 12 ice cubes
- 500ml/18fl oz sparkling water, to serve
- edible rose petals, to garnish
Method
Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise.
Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using.
Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away.
