ROSE PETAL SORBET

INGREDIENTS

Water          - 450 ml

Sugar          - 225 gm

Lime           - 2

Lime juice  - 2

Rose petals - 1 cup

Glycerine    - 2 tsp

MERINGUE

Egg white - 2
Castor sugar - 100 gm

DIRECTIONS

1.  Dissolve sugar in water with rind, boil for 5 mins

2.  Add rose petals, and leave in a cool place overnight.

3.  After drain, add glycerine followed by lemon juice, freeze.

4.  Stir regularly to prevent crystals forming.

5.  Serve with meringue.

To make the meringue

1.  Whip whites until stiff.

2.  Gradually whisk in sugar.

3.  Pipe on to a greased tray and bake for 1 hr.

4.  Serve with the sorbet.

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