Plums and roses sorbet
Sorbets
Choose firm tangy plums or pluouts with plenty of flavor—the kind that are a tad sour near the skin. The mellower oval French or Italian prune plums are not right here. The sorbet is delicious made with water, but if you have fresh, unsprayed old roses (the more the scent, the more the flavor, they say), or rose geraniums in your yard, by all means replace the regular water with water infused with their petals or leaves. Either way, a little bottled rose water adds an extra layer of rose flavor and scent. The color of the sorbet with vary from deep magenta to almost peachy, depending on your plums! <br /> <br />Featured in: <a href="https://food52.com/blog/20554">"Plums and Roses" Tastes as Divine as It Sounds</a>.
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