ROSE ICE CREAM

Deserts (4-6 servings)

Ingredients
4-6 servings
250 grams of fine granulated sugar
4½ dl cold water
100 g (20 pcs) of Theo Clevers™ rose petals
6 tbsp of roses water
1 juice of lemon

Preparation

Heat the water with sugar until the sugar is well dissolved. Add rose petals and rose water into the sugar syrup and let it cool down. Put aside overnight so that the scent of the rose petals is completely absorbed in the syrup. Next day, add lemon juice to the mass. Place inside the ice cream machine and let it churn until it reaches consistency you prefer.
Tip: to keep the fresh colour of the rose petals you can add two teaspoons of glycerine to rose petals and sugar syrup mass.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.

Persian rose tea

Persian rose tea

To dry your own rose petals at home, all you need are freshly picked rose petals, washed and then carefully dried of all remaining water.

Festive aperitif drink

Festive aperitif drink

Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.

Rose flavoured  sugar

Rose flavoured sugar

Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.

Moroccan carrot soup

Moroccan carrot soup

Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.