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.
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.
Caesar salad with spring vegetables and rose petals
Heat olive oil in a pan and fry the chicken on all sides.
Meatballs with rose petals
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.
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Vadouvan yoghurt curry with chicken
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
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.