Rose Petal Sorbet Recipe

Rose Petal Sorbet Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Hot summer days call for a refreshing sorbet. This recipe from out Test Kitchen combines pleasing citrus and floral flavors.

This recipe is:

Quick

[X]

Rate Rose Petal Sorbet Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rose Petal Sorbet Recipe

Prep: 25 min. + freezing

Yield: 10 Servings

10 15 25

Ingredients

2 cups red or pink rose petals
2-1/4 cups sugar, divided
4 cups water
6 medium oranges
6 to 14 drops red food coloring, optional

Directions

With kitchen scissors, cut off the white portion at the stem end of each rose petal. With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar.
In a large saucepan, bring water to a boil. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat; cool for at least 1 hour.
Strain, reserving rose syrup. Discard rose pulp. Squeeze the juice from the oranges and strain; discard pulp and seeds. Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup. Transfer to a freezer container; cover and freeze for at least 8 hours or until firm. Yield: 10 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1/2 cup equals 198 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 51 g carbohydrate, trace fiber, trace protein.

Originally published as Rose Petal Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p230