Turkish · Dessert
Turkish Rose Water Ice
A pale pink, fork-scraped granita built on a simple rose water syrup, finished with a scatter of chopped pistachio for crunch and colour. Cold, floral and lightly tart, it is the kind of palate-cleansing ice served in Istanbul on a hot afternoon.
$0
10 minsPrep
5 minsCook
240 minsTotal
EasyLevel
Nutrition per serving
116Calories
0.8gProtein
1.8gFat
25.4gCarbs
24.4gSugar
0.4gFiber
0mgSodium
0mgChol
0.2gSat Fat
47mgPotassium
5mgCalcium
0.2mgIron
0mcgVitamin B12
2.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Raki Spritzer
local
Turkish Apple Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a small saucepan, combine the water and sugar and warm gently, stirring until the sugar fully dissolves; do not let it boil hard, just reach a clear syrup.
2
Remove from the heat and stir in the lemon juice and a few drops of food colouring until you have a pale rose-pink syrup; leave to cool to room temperature.
3
Stir in rose water essence to taste (around 1-2 teaspoons), tasting as you go since brands vary in strength; it should smell floral but not soapy.
4
Pour the cooled syrup into a shallow freezer-safe tray so the liquid sits no more than 2cm deep.
5
Freeze for 45 minutes, then drag a fork through the mixture to break up the forming ice crystals, scraping from the edges to the centre.
6
Return to the freezer and repeat the forking/scraping every 30-40 minutes for about 3 hours, until the whole tray is made of loose, light, snow-like ice crystals.
7
Just before serving, fork through the granita once more to fluff it up, then pile into two chilled glasses or bowls.
8
Scatter the chopped pistachio over the top and serve immediately while still icy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Water,
- 48g48g Sugar White,
- 10g10g Lemon Juice, freshly squeezed,
- 1g1g Food Colouring, pink shade, a few drops,
- 8g8g Pistachio, finely chopped, for scattering, 1
