Yield: 4 servings
|1 cup||Rose petals; organic or unsprayed|
|½ cup||Whole skinless almonds|
|3 drops||Red food coloring; to 4 drops|
In a heavy bottomed sauce pan heat milk, sugar and rose petals (reserving a few for garnish) over moderate heat until almost boiling. Puree mixture in a blender with almonds. Add natural food coloring and strain. Chill thoroughly and process in an ice cream maker. Serve in chilled glasses with a few fresh rose petals for garnish. This recipe yields 4 servings.
Comments: Most roses from the florist are treated (rendering them unfit for consumption), but there are organic roses available for cooking from some specialty herb growers. Look for some red which add color and some pink which have more flavor. If you grow your own and don't spray them, they would be fine for this recipe provided you wash the petals briefly.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-SP01 broadcast 04-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.