Ginger Rose Sorbet
Hey hey, I was so excited about Eat Drink Live’s announcement for HHDH#13. It’s all about sorbet.
I’ve always been more of a sorbet lover than of ice cream. Ice cream has it’s fine moments; in a cake – not along side or maple walnut with my Nana’s warm apple pie, that sort of place.
Then there is sorbet. Nothing beats the heat of a hot summer day than something so icy and fresh as this.
GINGER ROSE SORBET
1/4 Cup Ginger Syrup*
1/2 Cup Rose Petal Syrup*
1 Tablespoon Lemon Juice
2 Cups Soda Water
*Scroll down for syrup instructions…
Strain the syrups and lemon juice and add the soda water.
Place everything into an ice-cream maker and follow the manufacturer’s instructions for sorbet or place the syrup into a metal bowl.
If using a metal bowl method, place it into the freezer, stirring with a whisk or a fork after about 45 minutes.
Repeat whisking after one hour intervals until everything is frozen and smooth.
Garnish with candied ginger or rose petals.
* GINGER SYRUP
1 Cup Sugar
1 Cup Water
1/2 Cup Fresh Ginger, peeled and thinly sliced
Scrape the ginger with a spoon to remove the peel.
Thinly slice the ginger lengthwise and set aside.
In a large saucepan, dissolve the sugar in the water, add the ginger and bring to a slow boil.
Reduce the heat to a simmer for about 10 minutes or until the syrup has thickened slightly.
Strain the ginger slices. Preserve them by loosely shaking them in sugar and drying them on a single layer sheet in a 250ºF oven for about 60 – 90 minutes.
Reserve the ginger for garnish, store extra for future use.
ROSE PETAL SYRUP
3/4 Cup Sugar
1 Cup Water
4 Cups Rose Petals
Choose roses which have just opened, being sure they are from your own garden or otherwise organic source.
Pluck the fresh petals from enough roses to yield 4 cups, loosely packed. Rinse lightly to remove any debris.
In a large saucepan, dissolve the sugar into the water.
Add the rose petals and bring the syrup to a rolling simmer.
After about 30 minutes, the syrup should be aromatic and the petals should be mostly translucent.
Remove the saucepan from the heat to cool.
Strain the syrup to use and store.
I generally hate roses, so the first time I had rose syrup was a shocking experience.
After a lunch a while back, my friend and I gazed through many a window of one of the more fashion forward streets here in Toronto. Couture clothing and new artists typically showcase through the glass, giving way to the occasional high end patisserie or chocolatier. However, the one window which made my friend, a fellow food addict, and I jump in was The Spice Trader & The Olive Pit. Upstairs – every salt, smoked paprika and exotic cardamom pod you could imagine inhaling. Downstairs, was a individually owned shop which transported us through the finest olive groves of Italy. The proprietor carried the most divine oils imaginable. We tasted various olive regions, specialties, and specifics. We blissfully browsed one country’s delicacies, sampling walnut and truffle oils but the one treasure that stood out most was pink and expensive. As it would seem, some olive growers enjoy their roses too.
The shop owner was very knowledgeable, proud of his products and gracious to share.
The squeaky pop of the newly opened cork soon lead our noses to a far away rose garden where hundreds of perfect petals were plucked for this very bottle. It poured that perfect shade of pink that all girls adore. The sweet aroma was almost as satisfying as the silky flavour that twisted our senses into a well tied bow. I was tasting the sweet smell of a thousand roses and what, in my mind should have tasted so wrong, was levitating as my general idea of prickly thorns melted away with the discovery of this delightful culinary use.