- 1/2 cup packed rose petals
- 1 cup milk
- 1 tablespoon honey
- 1/4 teaspoon almond extract
- 1/3 cup vanilla ice cream
- Fresh rosebud, optional
- In a blender or food processor, combine rose petals, milk, honey, extract and ice cream; blend or process until smooth and foamy. Pour into a glass; garnish with rosebud if desired. Yield: 1 serving.
Originally published as Rosy Shake in Birds & Blooms April/May 1995, p55
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