Citrus rose sorbet

I recently found an enticing looking bottle of rose syrup in the foreign produce section of the supermarket – it’s a beautiful deep pink coloured cordial.  This sorbet recipe was an invention so I that could use it – the syrup is probably too strong for cakes, when a splash of rosewater is better, although I’m sure it could be diluted for that.  If you can only find rosewater, you could make a syrup by gently heating rosewater and about 100g caster sugar in a saucepan and then leaving to cool.  The colour is fantastic though!  The recipe is incredibly easy and would be even easier in an ice cream machine (the frozen disc for mine was unfortunately not in the freezer ready to use when I thought of making this, so I did it the old-fashioned way by stirring it every half hour).  I served this sprinkled with fresh pomegranate seeds.

Ingredients

1 litre Ruby Breakfast juice (a combination of orange, pink grapefruit and blood orange juice)

500 ml Clementine juice

2 tbsp rose syrup

2 tbsp triple sec or Cointreau
To serve
Seeds of half a pomegranate

Method

1. Mix all the ingredients together and pour into a large Tupperware container.
2. Place in the freezer for 4 hours, removing every 30 mins and stirring well to prevent crystalisation.
3. Ideally freeze overnight, but this can be served after  4 hours freezing.
4. Sprinkle with pomegranate seeds before serving.