For the rose sorbet, bring 1/4 l water and sugar to a boil and remove from heat.
Add rose water, orange juice, lemon juice and pepper and let steep for 15 minutes.
Pour through a fine sieve and let cool completely.
Beat the egg whites until stiff and stir into the syrup.
Pour into an ice cream maker and freeze for 20 minutes twice, or pour the mixture into a mixing bowl and place in the freezer for about 2 hours.
In between, stir several times with a whisk.
If you are one of the lucky people who own a rosebush that is not sprayed, you can decorate this dreamlike dessert with rose petals.