📝 About This Recipe
Inspired by the royal gardens of the Mughal era, this sorbet is a sophisticated interpretation of the traditional Indian 'Gulkand'. It features the ethereal aroma of organic Damask roses balanced by the delicate sweetness of lychee and a whisper of Himalayan pink salt. This vibrant, ruby-hued intermezzo is designed to refresh the senses and neutralize the palate between the bold, spiced courses of a progressive Indian tasting menu.
🥗 Ingredients
The Rose Base
- 1/2 cup Organic Dried Damask Rose Buds (culinary grade, pesticide-free)
- 2 tablespoons Rose Water (pure triple-distilled)
- 3 tablespoons Gulkand (Indian Rose Petal Jam) (finely strained for a smooth texture)
- 1 cup Fresh Pink Rose Petals (for infusion and garnish)
The Sorbet Syrup
- 2 cups Filtered Water
- 3/4 cup Granulated White Sugar (adjust based on the sweetness of your lychees)
- 2 tablespoons Glucose Syrup (prevents large ice crystals for a smoother mouthfeel)
- 1/2 cup Lychee Juice (freshly pressed or high-quality nectar)
- 1 tablespoon Fresh Lemon Juice (to brighten the floral notes)
- 1 pinch Himalayan Pink Salt (to enhance the floral aromatics)
Molecular Garnish (Optional)
- 1 sheet Edible Silver Leaf (Chandi ka Warq) (for a royal touch)
- 12 pieces Micro-mint leaves (for a pop of green)
👨🍳 Instructions
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1
In a medium stainless steel saucepan, combine the filtered water, granulated sugar, and glucose syrup over medium heat.
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2
Stir gently until the sugar is completely dissolved and the mixture reaches a light simmer. Do not let it boil vigorously.
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3
Add the dried rose buds and half of the fresh rose petals to the hot syrup. Remove from heat immediately.
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4
Cover the pan with a tight-fitting lid and allow the roses to steep for at least 15 minutes. This creates a deeply aromatic floral infusion.
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5
After steeping, strain the syrup through a fine-mesh sieve into a clean bowl, pressing down on the petals to extract all the essential oils.
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6
Whisk in the Gulkand (rose jam), lychee juice, lemon juice, rose water, and the pinch of Himalayan pink salt until the mixture is perfectly homogenous.
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7
Taste the base. It should be slightly sweeter than you want the final product to be, as freezing dulls the perception of sweetness.
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8
Place the bowl in an ice bath to cool rapidly, then cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to mature.
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9
Pour the chilled rose mixture into your ice cream maker and churn according to the manufacturer's instructions—usually 15-20 minutes—until it reaches a soft-serve consistency.
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10
Transfer the sorbet into a pre-chilled airtight container. Smooth the top and press a piece of parchment paper directly onto the surface to prevent ice crystals.
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11
Freeze for at least 4-6 hours to firm up before serving.
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12
To serve, use a small melon baller to create perfect spheres. Place one or two spheres in a chilled glass coupe or a custom stone bowl.
💡 Chef's Tips
Use only culinary-grade roses; florist roses are often treated with chemicals and lack the necessary fragrance. If you don't have an ice cream maker, freeze the mixture in a shallow tray and whisk it every 30 minutes for 3 hours to break up ice crystals. The glucose syrup is the secret to a professional, 'elastic' texture that doesn't feel icy on the tongue. Always chill your serving bowls in the freezer for 20 minutes before plating to prevent the delicate sorbet from melting instantly. If the rose flavor is too subtle, add a drop of high-quality food-grade rose essential oil, but be careful as it is extremely potent.
🍽️ Serving Suggestions
Serve in a chilled crystal coupe glass to highlight the vibrant pink color. Garnish with a tiny fragment of silver leaf (Warq) for an authentic Lucknowi fine-dining aesthetic. Pair with a single fresh lychee stuffed with a tiny mint leaf on the side. Place the serving bowl on a bed of dry ice with a few drops of rose water for a dramatic, aromatic table-side fog effect. Serve immediately after a heavy meat course like Nihari or Biryani to reset the palate.