Print Friendly, PDF & Email

A delightful low calorie treat that brings together the highlights of a June garden in this refreshingly delicious rose petal and strawberry sorbet. Served in a pretty bowl it’s the perfect ending to any summer meal. Or place a scoop along side a thick slice of buttery pound cake topped with fresh strawberries for a simply luscious dessert!

Rose Petal Strawberry Sorbet Recipe

* 3 cups of fresh rose petals or 1 cup of dried rose petals
* 1 cup pure water, freshly boiled
* 3 cups fresh or frozen strawberries, washed and hulled
* 3 to 4 tablespoons of honey (sweeten to taste)
* 1 tablespoon fresh lemon juice
* 1 tablespoon vodka (prevents sorbet from freezing too hard)

*Put rose petals in a heatproof container. Pour boiled water over petals, making sure they are submerged
*Cover and let steep 30 minutes
*Strain out the liquid pressing on solids to extract all the liquid and set aside to cool (compost the rose mash)
*Once cooled, add the rose infusion and all other ingredients into a blender.
*Blend until very smooth. Pour into a shallow tray or loaf pan and freeze.
*Once frozen use a fork to break sorbet apart and blend once more. This adds more air into the sorbet making it creamier and smoother.
*Scoop back into the tray or loaf pan and freeze again until desired consistency.
*To serve: Scoop into dessert bowls and garnish with rose petals if desired.

Makes approx. 2 cups of sorbet

*Use fresh or frozen raspberries in place of strawberries. Raspberries are a lovely pairing with roses. A bit tarter than strawberries, you can simply increase the amount of honey used and sweeten to your taste.

NOTE: As with all herbs, leaves, roots and flowers, allergies and side effects are possible. Know your allergens and always check with your health care provider before consuming flowers for medicinal purposes.

Pin It on Pinterest

Share This