In Lebanon, the term bouza is used loosely to indicate either sorbet or ice-cream. In my days, sorbet wasn’t very common but ice lollies were very popular.  

My mother used to make rose water ice cubes which she then served in glasses of home made lemonade. Often, I used to sneak into the fridge and grab 1 or 2 rose water cubes to cool my throat on a hot summer day. It tasted so refreshing that I thought it will make a refreshing dessert after a barbecue or even after a rich meal. It is quick and easy especially if you use an ice cream maker. 

Serves 8 or more

Ingredients

• 200 g / 7 oz  granulated sugar
• 300 ml / 10 fl oz   water
• 1 tsp lemon juice
• 300 ml / 10 fl oz   rose water
• To decorate: Few sprigs of fresh mint

Method

1.      Put sugar and water in a small pan. Heat gently, stirring occasionally until the sugar has completely dissolved. Bring to the boil, then add lemon juice and simmer for 3-4 minutes after which the mixture should have reached the consistency of a thin syrup.  Let it cool, then stir in the rose water.

2.      Once the rose water mixture has cooled completely, pour it into an ice cream maker. Following the manufacturer’s instructions, churn it to a sorbet consistency; it usually takes about 20 minutes. If you haven’t got an ice cream maker, proceed as follows: pour the rose water mixture into a shallow freezer container and freeze for an hour or two until mushy. Remove from the freezer, tip it in a bowl and beat with an electric mixer until smooth, then return to the freezer. Repeat this process twice at hourly intervals, then leave to freeze until firm.

3.      Before you serve, leave it at room temperature until it is soft enough to scoop out. Decorate with the mint leaves and enjoy.