3 tbsp rose water
1 lemon juiced
10 tbsp sugar
Soak the gelatine in cold water until softened. Put the rose water, lemon juice and sugar in a pan with 400ml water and heat until the sugar is dissolved. Squeeze the gelatine and add to the pan, stirring until dissolved. Strain into a bowl, chill until set.
The original recipe had only 6 tbsp sugar but it was too sour so I added more. Next time I'm going to omit the lemon juice and use more gelatine to obtain a better set.
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