ROSE ICE CREAM
Desserts (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.
Redfish with harissa and rose petals à la Ottolenghi
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.
ROSE ICE CREAM
Heat the water with sugar until the sugar is well dissolved.
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.
Jordi Rose Dessert
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
Summer rose drink
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.