Magical Rose Sorbet

Roses belong to lovers and also have dozens of medicinal, cosmetic and culinary properties.  The scent lifts to spirit and is used to cleanse and purify the environment. It also perfumes the body and freshens the breath. Here, used in a sorbet, it is an ideal ingredient for a celebratory Valentine’s dinner. Highly scented petals are required, so speak to a florist to see what they currently have in stock. The sorbet is best made a few days in advance to allow the flavour to develop.


You will need:

  • 2 large handfuls of highly scented rose petals (approximately 16-20 flowers) plus more to decorate.
  • 600 grams caster sugar
  • 2 teaspoons rose water
  • 3-4 teaspoons glycerine
  • 2 egg whites


Put the rose petals into a pan with 350 ml water. Add the caster sugar and place over high enough heat to dissolve the sugar in the water, but not too rapidly. Allow the liquid to simmer gently for about 20 minutes. Add the rose water, cover and allow to cool overnight.

The following morning stir in the glycerine and –magically- the liquid turns pink! Freeze the sorbet for an hour or two, until just beginning to set, then beat the egg whites to stiff peaks and fold in. Return to the freezer and leave until properly set: this will take several hours. Serve with rose petals, or spectacular effect in an open rose.


Taken from Hubble and Bubble Titania’s Book of Magical Feasts

Photograph by Sara Morris

Quadrille Publishing

Author: Isle of Wight Beacon

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