|limes — wedges|
|1/2 - 1 tsp||rose water|
|pink peppercorns — pink, cracked|
Mix the water and sugar is a saucepan and bring to a fast simmer while stirring until the sugar has dissolved.
Remove from the heat and stir in the lime juice, rose water and salt.
Add the sugar syrup to the rose wine in a large jug.
Taste and see if the mixture needs more sugar or lime juice and add accordingly.
Place in the fridge to cool for 30 – 60 minutes and churn the rose in an ice cream machine as per the manufacturer’s instructions. Serve immediate as a slushy drink.
For a sorbet, place the churned mix in the freezer and freeze for about 2 3 hours (giving it a stir every hour or so) until the mixture is firm but not frozen solid and serve as a sorbet.
Serve in cocktail glasses and sprinkle with a few pink peppercorns.
Reprinted with the permission of Heinstirred.