Recipe Category: Dessert
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Rose Petal Sherbet Mexican Recipe
Ingredients
Recipe for: Sorbete de Rosas – Rose Petal Sherbet
Makes ABOUT 1 QUART
- 4 ounces rose petals
- 3 cups whole milk or almond milk
- 1 cup heavy cream
- 1 cup sugar
Method
- Wash the rose petals and pat dry
- Reserve about one-fourth of the rose petals and blend the rest with the milk, heavy cream, and sugar
- Strain through a fine-mesh sieve
- Freeze in an ice cream maker according to the manufacturer’s instructions
- Thinly slice the reserved petals and stir into the sherbet once it has finished churning and freeze until fully set
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