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

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

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

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

Vadouvan yoghurt curry with chicken

Vadouvan yoghurt curry with chicken

Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.

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.