Pineapple Sherbet

Ingredients
2 cups pineapple juice

1 tbsp lemon juice

1 cup granulated sugar

2 cups water

1/2 cup rose petals

1 tbsp or more icing sugar as required



Method
Soak rose petals in 1 cup water

Grind the petals and strain; keep the juice aside

Boil sugar and water, without stirring, till it starts boiling.

Reduce heat, simmer for 5 minutes

Remove from fire, allow to cool to room temperature

Mix in rose water, lemon juice, and pineapple juice

Check for sweetness, add icing sugar as required after tasting mixture.

Set mixture in lidded container in freezer, till softly set.

Remove from freezer, beat till smooth, but do not allow to melt.

Return to container, refreeze.

Beat again, and return to freezer, till well set.

Serve in scoops, garnishing with candied lemon and lime peels, or mint sprigs.



Making time: 30 minutes

Makes: 5-6 scoops

Shelflife: 3 days, in freezer