Stephanie Alexander's Raspberry and Rose-Geranium Sorbet

Ingredients

• 500 ml pouring cream (2 cups)
• 500 gm raspberries
• Pure icing sugar, to serve
• Raspberry and rose-geranium sorbet
• 250 gm caster sugar
• 4 organic rose geranium leaves, plus extra to garnish if desired (see note)
• Juice of ½ lemon
• Honey wafers
• 75 gm unsalted butter, softened
• 120 gm caster sugar
• 60 gm plain flour, sieved
• 60 ml honey (1/4 cup)
• 1 eggwhite
• 1 tsp ground ginger