AuthorJane MerrickCategoryDesserts, Ice creams & sorbets 250 g Rose Turkish delight
25 g Caster sugar
250 ml Water
2 tbsp Lemon juice
1
Cut the Turkish delight into small pieces
2
Put half the Turkish delight and half of the water into a heavy pan and heat gently until everything is dissolved
3
Cool the stir in the lemon juice and remaining Turkish delight and waterÂ
4
Chill well
5
Churn in an ice cream maker until form
6
Spoon into moulds (line with clingfilm if not serving in mould)
7
Freeze for at least 2 hours
8
Leave at room temperature for 10 minutes before serving
Ingredients
250 g Rose Turkish delight
25 g Caster sugar
250 ml Water
2 tbsp Lemon juice