Ingredients

2 cups pineapple juice
1 tbsp lemon juice
1 cup granulated sugar
2 cups water
1/2 cup rose petals
1 tbsp or more icing sugar as required

Method

1. Soak rose petals in 1 cup water
2. Grind the petals and strain; keep the juice aside
3. Boil sugar and water, without stirring, till it starts boiling.
4. Reduce heat, simmer for 5 minutes
5. Remove from fire, allow to cool to room temperature
6. Mix in rose water, lemon juice, and pineapple juice
7. Check for sweetness, add icing sugar as required after tasting mixture.
8. Set mixture in lidded container in freezer, till softly set.
9. Remove from freezer, beat till smooth, but do not allow to melt.
10. Return to container, refreeze.
11. Beat again, and return to freezer, till well set.
12. Serve in scoops, garnishing with candied lemon and lime peels, or mint sprigs.

Making time: 30 minutes
Makes: 5-6 scoops
Shelflife: 3 days, in freezer

Ramadan Dishes

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