This sorbet features the color and flavor of edible roses.  It’s pretty intense, so we recommend serving it in small quantities.

Ingredients:                                       Makes a little under 1 quart
1 cup Rose Paste Recipe
3 1/4 cups Water
1 tsp Rose Water
1 tsp Lemon Juice
1 cup Superfine Sugar

Directions:
1. Stir together all the ingredients in a large pot on the stove, gently heating just until all the sugar is dissolved.

2. Pour through a mesh strainer to strain out most of the flower petal pieces.

3. Optional (but highly recommended): chill the base thoroughly before churning (will result in a smoother texture).

4. Churn in your ice cream machine according to the manufacturer’s instructions.

5. Immediately move the sorbet to a container in your freezer to harden.  Freeze for several hours before serving.

For best quality, store the sorbet with a sheet of plastic wrap pressed down to the surface in a covered container and enjoy it within a few days.

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Edible Flower Recipes
Ice Cream & Sorbet Recipes