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.
Meatballs with rose petals
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.
Oriental yogurt dessert with roses and cardamom
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Salad with figs and feta
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
FRAGRANT ROSE BONBONS
Briefly boil the sugar, citric acid, strawberry puree and honey.
Traditional rose hip tea
The best rose hip tea is the one you make on your own. First, you need to collect the hips.