RaspberryRose Water Soup

Bring the simple syrup and water to a boil over medium heat.

Add the apricots and bring to a simmer.

Reduce the heat to low and simmer very gently for 5 minutes.

Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.

Put the raspberries in a food processor and process to a very smooth puree.

Strain (discard the solids) and measure out 2 cups.

Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface.

Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.

Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface.

Let sit for at least 1 minute.

Microwave for 30 seconds or heat gently in a saucepan to melt.

Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds.

Stir in the rose water and taste.

Add more syrup if necessary.

Chill completely before serving.

Spoon the soup into small dessert bowls or glasses.

Cut the apricots into tiny dice and add to the soup with some fresh raspberries.

Top with a scoop of the sorbet.

You could float icy cold champagne on the soup instead of making the sorbet.