Sherbet

Method

Bring the water to a boil in a large saucepan and add the sugar, stirring until completely dissolved. Add the ground ginger, cloves and cinnamon stick, then reduce the heat and simmer gently for 5 minutes to infuse the spices. Remove from heat and allow to cool completely, then strain through a fine sieve to remove the spices, discarding the solids. Stir in the lemon juice and rose water, adjusting sweetness and tartness to taste. Chill thoroughly in the refrigerator for at least 2 hours. Serve over ice cubes in tall glasses, allowing approximately 200ml per person.