Orange and rose water sorbet
Oranges and rose water are a traditional Moroccan combination – these two flavours are a match made in heaven! Serves 6 • Preparation time: 30 minutes, plus freezing time • 200g castor sugar • 125ml rose water • 600ml orange juice • zest of half a lemon • lemon juice to taste
1 Heat the castor sugar and rose water in a small saucepan over low heat, stirring until the sugar dissolves. Simmer for a few minutes or until it forms a thin syrup. Allow to cool.
2 Add the syrup to the orange juice, together with the zest and lemon juice. Place in a bowl in the freezer and scrape the sorbet every halfhour with a fork to prevent it from crystallising. You can also make the sorbet in an ice cream machine. Serve with crunchy biscuits.