Rose Petal Sorbet Recipe
Rose Petal Sorbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Hot summer days call for a refreshing sorbet. This recipe from out Test Kitchen combines pleasing citrus and floral flavors.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

Nutritional Facts

1/2 cup: 198 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 51g carbohydrate (49g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Rose Petal Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p230

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRose Petal Sorbet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review