Stephanie Alexander

Rose geranium and raspberry sorbet

Rose-geranium syrup

Ingredients

1/2 kg sugar
1/2 ltr water
2 rose geranium leaves

Method
Drop geranium leaves in water. Add sugar.
Heat, stirring to dissolve sugar.
Bring to simmering point.
Simmer five minutes.
Allow to cool and the geranium flavour to fully infuse.
Measure density of syrup it should be 32 degrees Baume.

Sorbet

Ingredients

250 ml strained syrup (as above)
250 ml frozen raspberries
juice of 1/2 lemon

Method
Process syrup and raspberries to a slush.
Press though a coarse strainer to remove seeds.
Adjust to taste with lemon juice and measure density.
Adjust with water to 16 degrees Baume.
Churn when needed.
Important Do not freeze, thaw and refreeze as the glorious crimson colour will have been lost.

Rose geranium and raspberry sorbet