• 1/4 Cup Ginger Syrup*
• 1/2 Cup Rose Petal Syrup**
• 1 Tablespoon Lemon Juice
• 2 Cups Soda Water

Strain the syrups and lemon juice and add the soda water.

Place everything into an ice-cream maker and follow the manufacturer’s instructions for sorbet or place the syrup into a metal bowl.

If using a metal bowl method, place it into the freezer, stirring with a whisk or a fork after about 45 minutes.

Repeat whisking after one hour intervals until everything is frozen and smooth.
Garnish with candied ginger or rose petals.

* GINGER SYRUP

• 1 Cup Sugar
• 1 Cup Water
• 1/2 Cup Fresh Ginger, peeled and thinly sliced

Scrape the ginger with a spoon to remove the peel. Thinly slice the ginger lengthwise and set aside. In a large saucepan, dissolve the sugar in the water, add the ginger and bring to a slow boil.  Reduce the heat to a simmer for about 10 minutes or until the syrup has thickened slightly. Strain the ginger slices. Preserve them by loosely shaking them in sugar and drying them on a single layer sheet in a 250ºF oven for about 60 – 90 minutes.
Reserve the ginger for garnish, store extra for future use.

ROSE PETAL SYRUP

• 3/4 Cup Sugar
• 1 Cup Water
• 4 Cups Rose Petals

Choose roses which have just opened, being sure they are from your own garden or otherwise organic source.  Pluck the fresh petals from enough roses to yield 4 cups, loosely packed. Rinse lightly to remove any debris.

In a large saucepan, dissolve the sugar into the water. Add the rose petals and bring the syrup to a rolling simmer.

Stir until the syrup is aromatic and the petals are mostly translucent. Remove the saucepan from the heat to cool. Strain the syrup to use and store.