A delightful and delicately flavoured Caucasian sorbet. It has a beautiful rose-scented aroma and a pale pink colour.
Ingredients
- 1 tablespoon powdered gelatine
- 12 oz (350 g) sugar
- 1 large, ripe pomegranate
- 4 fl oz (120 ml) rosewater
How to Make It
- Put the gelatine into a small bowl with 4-5 tablespoons taken from 1 litre (1¾ pints) of water and set aside for 5 minutes to soften. Meanwhile bring the rest of the water to the boil in a large saucepan. Add the sugar, stir until dissolved and then simmer for 5 minutes. Add several tablespoons of this to the gelatine and stir until dissolved. Pour into the saucepan, stir well and remove the pan from the heat.
- Halve the pomegranate and extract as much juice as possible. Stir the juice into the pan together with the rosewater. Set aside to cool. Pour into a freezer tray and freeze for 2-3 hours. Remove, spoon the sorbet into a bowl and beat lightly. Return to the tray and freeze for a further 2-3 hours. Remove, beat once more and re-freeze until ready to serve.
- Place in the refrigerator 30 minutes before serving to soften a little.
