Rose Petal Sherbet

by Daniel Rogov

1 cup rose petal jam
1/4 cup lemon juice
3 cups pineapple, shredded
1 Tbsp. rose water
crystallized rose petals for garnish (optional)

Note: Rose petal jam, crystallized rose petals and rose water may be purchased in most health food and natural food shops.

In a small saucepan, gently heat the jam and then strain well. Dilute with 3 cups of water and add the lemon juice and pineapple. Heat through and then remove from the flame and let cool for 20 minutes.

Transfer the mixture to chilled ice trays. Cover with foil and place in the freezer until the mixture is thick. Stir well and refreeze. Stir once more when the mixture is thickened but before frozen through. Let freeze solid. Remove from the freezer about 15 minutes before serving. If desired, garnish with crystallized rose petals.

Note: This recipe will serve 8-12. The unused portions may be kept in the freezer nearly indefinitely.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.