Gisilgul Sharbati (Rose Sherbet)

• 2 ounces deep red unsprayed rose petals
• 9 tablespoons sugar
• 18 teaspoon citric acid

1. Pour 2 cups freshly boiled water over the rose petals, add the sugar and leave to steep for 10 hours.
2. Strain and then add the citric acid, stir and serve chilled.

petals, sugar, citric acid

Taken from www.food.com/recipe/gisilgul-sharbati-rose-sherbet-296062 (may not work)