Rose petal and marjoram flower sorbet
This lightly fragranced sorbet was derived from a happy accident, over making the rose petal syrup. It’s a subtle delight, and makes a delicious sweet/savoury palette cleanser. Initially the marjoram flowers were intended for a floral ice bowl but enhance this simple sorbet wonderfully. The flavours and sweet aromats are worth the small effort required
2 cups of simple stock syrup, made from 3 cups of water and 1 cup of sugar. Place in saucepan and heat to dissolve but not colour. Leave to cool, then refrigerate.
1 cup fresh fragrant red/pink rose petals
1/2 cup of marjoram flowers (or leaves)
3 black peppercorns
A thin twist of lemon skin
A small thin piece of fresh ginger
To make the infused syrup, add all to the stock syrup (the recipe works ok with leaves). Simply mix all together to combine and fill to the top of an airtight jar to steep and impart flavour and fragrance, drain and retain syrup after 24 hours. Note: This will only keep refrigerated for a couple days.
Process in an ice cream machine or place in a suitable freezer container, freeze, as it solidifies and becomes partially frozen, whizz in a food processor or break the crystals with a fork.
This makes a delicate and interesting palette cleanser,