Rose Petal Sorbet


  • 2 egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup water
  • 1 cup loosely packed red rose petals, rinsed and patted dry
  • ½ cup granulated sugar
  • 4 teaspoons rose syrup
  • 1/3 cup half-and-half
  • 2 teaspoons lemon juice
  • candied rose petals, for garnish


  1. In a mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form. Set aside.
  2. In a small saucepan, combine the water and rose petals. Bring to a rolling boil. Remove from heat, and let steep, covered, for 10 minutes. With a slotted spoon, remove and discard rose petals.
  3. Add the sugar and rose syrup, and return to boil for 2 to 3 minutes.
  4. Immediately pour the boiling mixture in a slow stream into the egg whites, beating continuously.
  5. Add the half-and-half and lemon
    juice, and beat the mixture for 1 minute.
  6. Freeze in an ice cream maker, or in freezer (with regular stirrings).

Recipe from Edible Flowers: A Kitchen Companion with Recipes by Kitty Morse

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