A sherbet is a cross between an ice cream and a sorbet. It is simple to prepare, and does not require an ice cream maker.
- Yield: 6 Servings
- Preparation Time: 15 Minutes
How to Make It
- Place the granulated sugar, grapefruit zest and juice, and rose water in a blender. Pulse for 2 minutes, until it is well combined and the sugar has dissolved.
- Transfer the mixture to a bowl and chill for 1 hour. Then transfer to a blender, add the milk, and pulse until well combined. Pour the liquid into a 1½ quart (1.5 liter) shallow freezerproof container.
- Transfer to the freezer, scraping the frozen edges into the center of the container with a fork every 45 minutes, breaking up any larger ice crystals with the back of the fork. Repeat this process for 3 hours, or until the mixture is well frozen, but not solid, then freeze until needed.
- Whisk the egg white in a bowl and use to brush the rose petals. Sprinkle the petals evenly with granulated sugar, shake off any excess, and let dry. Serve the sherbet decorated with the rose petals. You can store the sherbet in the container in the freezer for up to 1 month.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.