Scented Geranium Sorbet

Combine superfine sugar and cold water in a saucepan over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.

Remove the pan from heat and add the fresh scented geranium leaves, pressing them gently into the liquid to release their fragrance.

Let the mixture steep for 10 minutes to infuse the geranium flavor fully, then strain through a fine-mesh sieve into a bowl, discarding the leaves.

Stir the freshly squeezed lemon juice into the cooled geranium syrup and set aside to cool completely to room temperature.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency, typically 20-30 minutes.

Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving, or until firm.

Scoop the sorbet into serving bowls or glasses and serve immediately while still frozen.