1️⃣ The day before, put the caster sugar and 225ml cold water in a pan. Heat gently for around 4 minutes until the sugar has dissolved. 🍲

2️⃣ Add the dried rose petals to the syrup just to wilt, then remove the pan from the heat. 🌹

3️⃣ Add 200ml more cold water, the rosewater, and the glycerine. Allow the mixture to cool for 30 minutes. 🌊

4️⃣ Add the lemon juice and leave the petals to macerate for a few hours, squeezing the petals occasionally until the mixture turns a nice pink color. 🍋

5️⃣ Strain the mixture through a sieve set over a bowl and discard the petals. 🍲

6️⃣ Churn the mixture in an ice cream machine following the manufacturer’s instructions until frozen. 🍦

7️⃣ Transfer the sorbet to a freezer-proof container, cover, and freeze for around 12 hours, or longer if necessary, until nicely scoop-able. ❄️

If you don’t have an ice cream machine:

1️⃣ Pour the mixture into a freezer-proof container and place it uncovered in the freezer. ❄️

2️⃣ After 1½ hours, use a fork to break up the ice crystals around the edges. Bring those into the middle and whisk until broken up and slushy. ❄️🍴

3️⃣ Re-freeze and repeat the freezing and whisking process again, then re-freeze until evenly firm but not solid. ❄️🔄

4️⃣ Transfer to a processor and blitz to a smooth, lighter mixture. Transfer back to the container, cover, and freeze until needed. 🍨