- 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.