How to Make Pink Grapefruit and Rose Water Sherbet

Ingredients

• 1¼ cups granulated sugar, plus extra for sprinkling
• 1 large grated pink grapefruit zest
• 2 cups pink grapefruit juice
• 1 tbsp rose water
• 1½ cups whole milk
• 1 large egg white
• 16 large edible rose petals, washed and dried

1. Place the granulated sugar, grapefruit zest and juice, and rose water in a blender. Pulse for 2 minutes, until it is well combined and the sugar has dissolved.
2. Transfer the mixture to a bowl and chill for 1 hour. Then transfer to a blender, add the milk, and pulse until well combined. Pour the liquid into a 1½ quart (1.5 liter) shallow freezerproof container.
3. Transfer to the freezer, scraping the frozen edges into the center of the container with a fork every 45 minutes, breaking up any larger ice crystals with the back of the fork. Repeat this process for 3 hours, or until the mixture is well frozen, but not solid, then freeze until needed.
4. Whisk the egg white in a bowl and use to brush the rose petals. Sprinkle the petals evenly with granulated sugar, shake off any excess, and let dry. Serve the sherbet decorated with the rose petals. You can store the sherbet in the container in the freezer for up to 1 month.