Rose Petal Sorbet

Add the sugar to 2 cups of water (480 ml), bring to a boil and boil vigorously for 3-4 minutes.

Set the syrup aside to cool and add the lemon rind and rose petals, pressing down with a wooden spoon to moisten them well.

Cover the mixture with cellophane wrap and refrigerate all night.

Strain the flavored syrup, which should have acquired a dark yellow, rather unappetizing color.

Add a few drops of glycerine, up to 1 teaspoonful, and the lemon juice. This will turn the syrup a deep pink.

Raise the thermostat in your freezer to maximum, pour the syrup into a metal container, and freeze for one hour.

Remove from the freezer and beat the sorbet with a wire whisk, pressing the crystals away from the sides and bottom of the container towards the center.

Refreeze for 40 minutes. Repeat the procedure another 2-3 times every half hour until the sorbet is light and crystal-free.

Return the thermostat to normal and leave the sorbet in the freezer until 30 minutes before you wish to serve it.