Rose Geranium and Sweet Cicely Sorbet RecipeOrigin: Britain Period: Traditional |
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Rose geranium, also known as rose-scented geranium (Pelargonium graveolens) is of great importance in the perfume industry because of the rose-like scent of the petals. It is often used in cooking as a poor man's substitute for rose water as seeping the leaves in water imparts a rose petal flavour. The leaves are also used as decorations for cakes. Ingredients
850ml water 
Rose Geranium and Sweet Cicely Sorbet Preparation:Method:Add the sugar and water to a pan and bring to a boil. Take off the heat and allow to cool to room temperature. Meanwhile add the geranium leaves and sweet cicely to a food processor and chop. Combine the puree with the sugar syrup and allow to stand for 1 hour to infuse. Pour through a sieve and discard the herbs. Add the lemon juice to the liquid and place in an ice cream maker and allow to form a sorbet, according to the manufacturer's instructions. |
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