"This dish was served at Stephanie's Restaurant over many years during the '80s, and probably into the early '90s. I was introduced to scented geraniums by my mother, who had quite a collection in her own herb garden - peppermint, nutmeg, clove and, our favourite, rose," says Stephanie Alexander. "My first dish using the rose-scented geranium was an old-fashioned junket. Later I added them to panna cotta, but I think this sorbet was the most successful of all. Just to show that there's nothing new under the sun, recently in Paris I had lunch at one of the 'hot' restaurants, Saturne, and dessert was a raspberry and rosegeranium sorbet with a tiny serve of red and gold raspberries. The flavour of ripe raspberries dominates this delicious sorbet here, but the rose-scented geranium adds a haunting after-note that's not at all cloying. The fragile wafers are based on a recipe that has appeared in several of my books; any excess batter keeps covered and refrigerated for several days."