• Save to your scrapbook
  • Save to your scrapbook

    Raspberry and Coconut Sorbet

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Raspberry and Coconut Sorbet

    This should be a camp, happy pink; the more brightly coloured and perfumed the rose petals are, the better. I have served it with crystallised rose petals on top and some chocolate macaroons. Glycerine is available from chemists.

    • Preparation time: 20 minutes, plus overnight steeping and 4 hours freezing

    Serves: 6


    • 115 g golden caster sugar
    • 3 organic roses, petals only, washed
    • 1 tsp glycerine
    • 1 lemon, juice
    • 200 ml coconut milk
    • 1 tsp rose syrup


    1. Create a sugar syrup by gently heating the sugar in 600ml water in a large, heavy-bottomed pan for a few minutes, until the sugar has dissolved. Then increase the heat and boil for 2 minutes. Remove from the heat and add the rose petals, squashing them down with a mixing spoon.
    2. The mixture at this stage will look quite unappealing – rather resembling an old cup of tea. But don’t panic. Leave it to steep somewhere cool overnight in a covered bowl.
    3. The next day, strain the mixture through a sieve into a clean bowl and discard the petals. Add the glycerine and lemon juice to the bowl and stir. Add the coconut milk and – if it needs more rosiness – the rose syrup; stir.
    4. Transfer the liquid to a Tupperware container or an old ice cream box and freeze for at least 4 hours, checking regularly and stirring to prevent crystals from forming.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars