1. to prepare the syrup from the rose petals, cut the light-colored flower base into small pieces. Bring 1/2 liter of water to a boil, add the flowers, bubble briefly, then cover and infuse well closed for 15 min.
Now strain the flowers, collect the liquid. Together with sugar and juice of one lemon, bring to a boil again and simmer on low heat for 5 min while stirring. Process a quarter l of it, fill the rest into a bottle, keep it in the refrigerator.
3. mix rose syrup and wine with a whisk. Freeze in an ice cream maker or fill into a plastic container and place covered in the freezer for at least four hours. Remove briefly every 30 minutes and whisk heartily to keep the mixture creamy.
4. fill sorbet into goblets and decorate with a candied rose (brush petals on all sides with egg white, sprinkle with sugar, dry). Serve with fresh strawberries flavored with a little bit of rose syrup.
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