4. Add rose syrup and mix until the syrup is evenly distributed. 5. Divide the mousse into moulds. Cover it and refrigerate for at least 2 hours, or until the mousse is set. 6. Once set, remove the ...

Rose Sherbet This simple Rose Sherbet can be made by mixing 1 cup of rose syrup Roohafza with 4 cups of chilled water. Add 2 tablespoons of lemon juice for a slight tang that balances the ...

3. Meanwhile, to make the syrup, mix together the sugar, water and vanilla seeds. Bring to the boil then simmer for 6-8 minutes. Remove from the heat and stir in the lemon juice, rose water and ...