Greek · Dessert
Rose Water Ice
A pale pink, perfumed granita built from a simple lemon-sharpened sugar syrup scented with rose water, scraped by hand into loose crystals over a few hours in the freezer. Finished with a scatter of pomegranate seeds, it is the kind of restrained, fragrant ice found at the end of a Greek meal in high summer.
$0
10 minsPrep
3 minsCook
193 minsTotal
EasyLevel
Nutrition per serving
94Calories
0.1gProtein
0.1gFat
24.1gCarbs
23.5gSugar
0.3gFiber
0mgSodium
0mgChol
0gSat Fat
22mgPotassium
1mgCalcium
0mgIron
0mcgVitamin B12
3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a small saucepan, combine the water and sugar and warm gently over low heat, stirring until the sugar fully dissolves, about 3 minutes - do not boil.
2
Remove from heat and stir in the lemon juice, then a few drops of rose water (added to taste after cooling, roughly 1/2 to 3/4 teaspoon) until the syrup smells distinctly floral but not soapy.
3
Let the syrup cool to room temperature, then pour into a shallow freezer-safe tray or tub (about 350ml capacity) so the liquid sits no more than 2cm deep.
4
Freeze for 45 minutes, then drag a fork through the half-set mixture to break up the forming ice crystals.
5
Return to the freezer and repeat the forking/scraping every 30-40 minutes for the next 2-3 hours, until the whole tray is made up of loose, fluffy ice crystals with no solid block remaining.
6
Just before serving, scrape the ice once more to fluff it up, then spoon into two chilled glasses and scatter the pomegranate seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g water
- 1.6 oz45g sugar white
- 0.4 oz12g freshly squeezed lemon juice
- 0.5 oz13g seeds, for garnish pomegranate
