Orange and Rose Petals Granita

Ingredients:

1 liter water
1/2 cup sugar
6 red roses
4 oranges, their juice
4 units anise

Preparing:

Freeze rose petals with water for 1 hour.
Break the ice with a fork and refrigerate for 1 more hour.
Repeat this step on more time.

Remove from freezer, liquefy the mixture, strain and freeze for 1 more hour.
Repeat the entire process with the orange juice and anise.

Liquefy both mixtures with sugar and serve.

Watermelon Sorbet

Ingredients:

2 cups watermelon, diced and seedless
1/2 cup sugar
1/3 cup cranberry juice
1 envelope unflavored gelatin

Preparing:

Process watermelon cubes with sugar until get an homogeneous mixture.

Soak gelatin in cranberry juice for 5 minutes.
Dissolve the mixture to low heat and add the watermelon mixture.
Pour on a pyrex, cover and freeze for 2 hours.

Break the mixture and blend in average speed until smooth.
Put back into the pyrex, cover and freeze for 6 more hours.

Lemon Granita Italian Dessert

Ingredients:

3 lemons
2 1/4 cups cold water
3/4 cup lemon juice
100 g superfine sugar

Preparing:

Finely grate the lemon rind.
Bring to the boil the lemon rind and juice and superfine sugar.
Let simmer for 5 minutes and leave to cool.

Stir in the cold water and pour into a shallow freezer container with a lid.
Freeze for 6 hours, stirring occasionally to break up the ice.

Bellini Sorbet

Ingredients:

5 large peaches peeled and cut in chunks
2 cups caster sugar
3/4 cup Champagne
2 egg whites

Preparing:

Combine the sugar with 1 liter wate in a large pan and stir over low heat until the sugar has dissolved.
Bring to the boil, add the peaches and simmer for 20 minutes.
Remove the peaches with a slotted spoon and cool completly.
Reserve 1 cup of the poaching liquid.

Chop the peches in a food processor until smooth.
Add the reserved liquid and the Champagne and process briefly until combine.
Pour into a shallow metal tray and freeze for 6 hours.

Transfer to a large bowl and beat until smooth with electric beaters.
Refreeze and repeat this step twice more, adding the egg whites on the final beating.
Place in a storage container, cover the surface with greaseproof paper and freeze until firm.

Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.