|Honestly more of a shaved ice but whatever - I adore it!|
Betty's recipe is a classic lemonade sorbet (or shaved ice) but it's rose season in Brooklyn and their feathery little pink buds and enormous golden and crimson blooms are everywhere. It's hard not to be inspired to meddle. We also live down the street from some well-stocked Asian, Caribbean and Middle Eastern markets, so it was just a matter of time before we made some rosewater lemonade.
I have to admit that exploring the markets has been one of my favorite parts of moving to the city thus far, but we're about to enter into a new phase, folks. See, yesterday I got tickets on Living Social to The John Hughes film festival at the Symphony Space for $7 for 2 people per movie**. I'll give you all a moment to recovered from that collective excited gasp. Yes, I will be seeing Matthew Brodrick dance with Frauleins on the big screen and I plan to totally get my Molly Ringwald on this summer. More importantly, this will be happening:
Yes, this will be the summer that time forgot! Finally, I'm going to see some of my favorite movies on the big screen instead of at a slumber party and drink lots and lots of rosewater lemonade. I grew up drinking this summertime treat that uses a light floral flavor to dilute some of the tartness. But if that's not really your thing, you can always use Betty's lemonade recipe instead of the rosy one. I should tell you though, once you start making your own lemonade, you won't be able to go back to that corn syrupy stuff that is basically flat soda.
Consider yourself warned.
Rosewater Lemonade Sorbet
- 1 3/4 Cups Water
- 1/4 Cup Rose Water
- 1 Cup Lemon Juice
- 1/2 Cup Sugar
- 1/4 Cup Agave Nectar
Serve with an ice cream scooper and some fresh berries. Don't forget your Otis Redding.
In a large pitcher, stir Water, Rose Water, Lemon Juice and Sugar until the Sugar is dissolved. Now you'll need to let your Lemonade sit in the fridge for 4-6 hours so that your sugar completely dissolves. Then pour your Lemonade in a blender with Agave Nectar and blend for 30 seconds. Pour into a 8-inch baking dish. Freeze for 6 to 8 hours. Stir a few times during the first 3 hours to keep the mixture smooth.
* It was freaking unbearably hot the day we made this... ironically, today is lovely and not at all like we've been dropped on the surface of the sun or in a boiling stew.
** Click here to get tickets. Yeah I'm including the link because it would be cruel to tell you about it and then not give you the resources to go.