Rose Sorbet

I read a about a recipe for Rose Sorbet eons ago and was very intrigued. So last month when the first of our delicious smelling magenta roses were blooming in full glory, I snipped 6 of them and informed Aymie that we would be making Rose Sorbet for dessert that night! After looking all over the internet, I cobbled together a recipe that would work with the kitchen tools and ingredients we had on hand. And the results were gorgeous! Amazing taste and out of this world color!

First let me say that if you try this recipe for yourself,

you want to be sure your roses were grown pesticide free!

INGREDIENTS: 6 large roses, 1 cup sugar, 2 cups water. Note: the more fragrant the roses, the stronger the flavor of your Rose Simple Syrup.

DIRECTIONS: We pulled all the petals from the 6 roses, rinsing them well in the basket portion of my salad spinner.

Then spun them dry, and added them to my food processor along with the sugar. We pulsed the rose petals and sugar until they formed a finely chopped paste.

Next we added the rose & sugar paste to a large pot along with the water and simmered for 10 minutes.

Then we strained the liquid from the rose mixture by pressing it through a fine mesh sieve. Once all the liquid was removed, we discarded the petal pieces and placed the amazing smelling Rose Syrup in the fridge to cool.

Once chilled, we added it to the ice cream machine and processed it. After an hour more in the freezer, we had rose flavored deliciousness!