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Epicurious

Sorbete de Rosas

The city of Oaxaca has some of the best frozen treats in Mexico, despite the fact it isn’t located right near the coast. This particular recipe is adapted from one given to me by Dinorah Allende, a beautiful woman who owns Chagüita, a delicious nevería that has been around for five generations. Be sure to buy culinary-grade rose petals from a trusted source that doesn’t use any pesticides or chemicals (the smaller petals have the most intense flavor), and get the highest-quality milk possible.

Recipe information

  • Yield

    makes about 1 quart

Ingredients

4 ounces rose petals
3 cups whole milk or almond milk
1 cup heavy cream
1 cup sugar

Preparation

  1. 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.

My Sweet Mexico by Fany Gerson Cookbook Cover
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.
TagsSorbetFrozen DessertDessertIce CreamMexicanLatin AmericanNut FreeGluten FreeBlenderCookbooks
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