Every year I look forward to the first blossomy blooms of beautiful magenta roses along the back wall of my garden and, this year, whilst looking out for the first buds I started thinking about rose water. Rose water is an ingredient characteristic of middle eastern cooking, and seeing as it is also the ingredient that inspired this dessert, I have filed it with my middle eastern recipes.
I love the delicate perfume-like flavour of rose and lemon turkish delight, but it is a sweet rather than a dessert, and a sickly one at that. I wanted a delicate but refreshing dessert for a summer’s day and came up with this:
This dessert requires a little advance preparation (but only the minutest amount imaginable, I promise).
To serve 4.
Lemon sorbet* – 1 500ml tub
Strawberries – 1 large punnet
Rose and lemon turkish delight – 1 small box ( I reckon 2 sugar-dusty cubes per person is more than adequate)
Rose water – 1 tbsp
Caster sugar – 1 tbsp
- A few hours before you want to eat this, hull and quarter your strawberries and place in a bowl with the rose water and sugar; leave in the fridge until you’re ready to serve.
- Cut your turkish delight into small cubes (I cut each large cube into 8 smaller cubes).
- After dinner, when you’re ready for dessert, place 2 scoops of the lemon sorbet into your sundae glasses/bowls.
- Divide the strawberries and turkish delight between the dishes, ensuring everyone gets a bit of both the rose and lemon turkish delight.
*I am ashamed (well, only a little bit) to say that I use shop bought; an ice cream/sorbet maker is on my Christmas list!