Roses with cooking you say?  Actually this fragrant flower has been used in cooking for a long time not just because of the aroma but because of its flavor as well.  I really haven't used the flower that much in cooking other than in baking Mediterranean desserts with rose water and rose syrup.  My boss has a bunch of organic pink roses here in Austin, and in California has multiply varieties growing everywhere.  I will be playing more with rose recipes this summer.  But for now I made a simple sorbet.  Some common recipes with roses are jams, rose sugar, water, and syrup.  I will say I was looking for a brighter color of pink for my sorbet but maybe I let the petals get to hot because they did turn this yellowish color.  Next time I might take the flowers and mix with sugar to make a bright pink sugar and then mix with water for the simple syrup that is required for the sorbet recipe.  The flavor was definitely rose so there was no problem with flavor but, me, being not only concerned with flavor but esthetics as well, would have liked just a little bit more pink color to coincide with the flower.

If you do cook with roses, make sure they are the organic type with out pesticides.

Pink Rose Sorbet

2 cups of water

2 cup of sugar

5 cups of pink rose petals washed

I'll tell you what I did and I will also tell you what I would do next time.

In a medium sauce pot add water and sugar.  Bring to a boil and turn down to a simmer.  Then add your roses and simmer for 4 to 5 minutes and then turn off.  Cool completely.  Then I pureed the mixture and place into a ice cream maker.  Prepare the sorbet according to your makers instructions.  Place in air tight container and place in the freezer.  Serve and enjoy!

Looking back now I would have puree the roses with the water to extract more of the oils and color from the roses then I would have lightly simmer in water for 5 minutes and then cooled.  No need to puree afterwords then place in your ice cream maker.  I think this would have produced a more vibrant color and flavor.

One note, when you are cooking with flower you have to be careful not to use too much because it can leave you with a medicinal tasting end product.

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