Rose Petal Sorbet Recipes

ROSE PETAL HONEY

Rose Petal Honey image

This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.-Mary Kay Dixson, Decatur, Alabama

Provided by Taste of Home

Time 40m

Yield about 1 cup.

Number Of Ingredients 5

Ingredients

1 cup packed rose petals (about 6 medium roses)
1 cup water
2 tablespoons lemon juice
6 tablespoons sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

In a large saucepan, combine rose petals, water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan., Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

ROSE AND CHAMPAGNE SORBET

Rose and Champagne Sorbet image

Provided by Food Network

Categories dessert

Time 30m

Yield 5 cups, 10 servings

Number Of Ingredients 6

Ingredients

2 cups (gently packed) rose-petals from roses (pesticide free)
I cup plus 2 tablespoons superfine sugar
3 cups cold water
3 tablespoons freshly squeezed lemon juice
I cup brut or extra-dry Champagne or sparkling wine
I tablespoon rose water, for a more intense flavor, optional

Steps:

Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

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