Rose Geranium Sorbet

Serves: 4-6

Rose Geranium Sorbet

I am obsessed by the scent of the Attar of Roses pelargonium which lives happily in a pot in the garden and every summer produces the most exquisite rose-scented leaves. The dear little delicate pink flowers are an added bonus. Every time I pass the plant I can’t resist rubbing a leaf between my fingers to release the aroma. I’m not a great lover of rose-flavoured things but there is something about the delicacy and subtlety of this particular taste which is irresistible. Subtle and delicate describe perfectly this sorbet which is an excellent palate cleanser after a rich meal. I’ve said it before and will repeat again here that you really need an electric ice cream maker to produce the smoothest ices.


  • 225g granulated sugar
  • 560ml water
  • 12 rose geranium leaves
  • Juice of 1 lime
  • 1 egg white
Rose Geranium Sorbet


  1. Put the sugar and water in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and add the geranium leaves. Boil the liquid for 5 minutes. Take off the heat and leave the syrup to cool. Chill for at least 4-5 hours or overnight.
  2. Lift out the geranium leaves and squeeze out any liquid. Stir in the lime juice. Pour the syrup into an electric ice cream maker and churn until the mixture looks like it is starting to set. Lightly whisk the egg white with a fork then pour it into the sorbet. Continue to churn until the sorbet is thick and holding its shape. Spoon into a suitable freezer container and freeze until set.
Rose Geranium Sorbet