Hot summer days call for a refreshing sorbet. This recipe from out Test Kitchen combines pleasing citrus and floral flavors.
Rose Petal Sorbet
Edible Flowers
Rose Petal Sorbet
Prep Time
10 min
Cook Time
15 min
Yield
10 servings
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.
Nutrition Facts
1/2 cup: 198 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 51g carbohydrate (49g sugars, 0 fiber), 0 protein.
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