Desserts (4-6 servings)

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


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.

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.

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.

Salad with figs  and feta

Salad with figs and feta

Make the dressing by mixing olive oil, lemon juice, honey and garlic.

Moroccan carrot soup

Moroccan carrot soup

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



Briefly boil the sugar, citric acid, strawberry puree and honey.