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Rose Petal Sorbet

 Rose Petal Sorbet
Hot summer days call for a refreshing sorbet. This recipe from out Test Kitchen combines pleasing citrus and floral flavors.
10 ServingsPrep: 25 min. + freezing


  • 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


  • 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.
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.