Rose-water and earl grey lemonade with sorbet froth

Rose-water and earl grey lemonade with sorbet froth

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  • 2 Earl Grey teabags
  • 1 t rose-water
  • 3 egg whites
  • 3 T Earl Grey syrup

Cooking Instructions

To a deep saucepan add 2 T lemon zest, 1 cup freshly squeezed lemon juice, 200 g sugar and 2 Earl Grey teabags. Bring to a boil, then turn down the heat and simmer until syrupy. Remove from the heat and allow to cool before adding 1 t rose-water. (Makes 1¼ cups syrup).
Using an electric beater, whisk 3 egg whites, adding 3 T of the Earl Grey syrup as you go, until soft peaks form. Transfer the egg-white mixture to a container and freeze for 3 hours.
Remove from the freezer and beat again. Repeat the process then return to the freezer until ready to serve. (Makes 2 cups sorbet).

To serve: Add a little syrup to each glass. Top with sparkling mineral water then add a dollop of sorbet froth. Garnish with basil flowers.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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