INGREDIENTS

• 4 big scoops of raspberry sorbet
• 1 teaspoon rosewater, divided
• Excellent white chocolate, for shaving over the top

PROCEDURE

Take the sorbet out of the freezer ten minutes before you want to scoop it.  Then, scoop big, perfect scoops into four waiting small ramekins.  Drizzle each scoop with 1/4 teaspoon rosewater  (or more to taste).  Use a coarse Microplane to shave bits of white chocolate all over the top.  Serve right away with high expectations!print this recipe