Lychee and Rose Sorbet

A very nice sorbet! In the beginning, I was afraid that the rose water would be too dominant as my first association was marzipan, but that turned out not to be a problem.

I also wondered if the texture would be good enough - we previously made a Lychee and Lime Sorbet which had the texture of melting snow until we added another egg white - this recipe doesn't contain any egg whites at all. But then I guess having an ice cream machine now makes all the difference.

We served it with Poached Quinces with Rose Water Syrup , though we omitted the rose water syrup in that dish, as it would have become too much. I think it combined great, though it was a tad sweet and possibly could have used some crunch. I'm glad we chose this combination instead of the quinces with Lychee and Lime Sorbet mentioned above.