It's no secret to anyone following me on Instagram, that I'm a lover of flowers. But of all flowers, Rose is queen! I'm grateful to live in Portland- the Rose City. And I'm even more grateful to live in a house that bursts with the most fragrant antique roses I've ever seen. Roses have a lot of medicinal uses- both energetically and for the skin. So, many of my products are made with Rose. From cradle to grave, Rose brings hope, trust, self-love, self acceptance, and is downright stress-relieving and magical. I'm sure anyone knows this intuitively when catching a whiff of a fresh rose bloom. Last summer I experimented with using roses in my kitchen, and this year since I have a blog, I'm sharing some of the recipes that I've enjoyed, with you.
Can be used as a base for Rose Lemonade, cocktails, or even the base for a smoothie!
- 5-7 Fresh Fragrant Roses (best harvested in the early morning and processed right away)
- Distilled Water
- Big Pot
This is pretty simple and basic. Just remove all the fresh petals, add them to the pot, and then cover the petals with distilled water. Cover the pot, and heat over a medium heat until it simmers lightly (don't bring to a full boil, and let it simmer lightly on low for 30 min. Cool, strain water into a jar.
Rose Cashew Ice Cream
I enjoyed this- it's pretty rich, but definitely yummy and floral. It's nice to know that a dairy free ice cream can turn out so well.
- 1.5 cups Raw Cashews
- 3 cups Water
- 1 cup Organic Cane Sugar
- 3 tablespoons of Rose Water (recipe above)
- Petals of 2 large fragrant roses, and some extra for garnish
First make the cashew mylk by soaking the cashews for 4-8 hours. Strain out the cashews and them to your high speed blender with 3 cups of water, blend on high for a couple of minutes. Strain the mylk in a nut mylk bag, and massage all the mylk/cream into a jar. You'll notice that the cashew mylk is more creamy than other nut mylks, but squeeze as much of it out as you can. I think this is why the ice cream comes out as good as it does!
Now add the cashew mylk/cream back to the blender along with the sugar, rose water, and rose petals, blend it all together, and move the concoction to a small pot. Heat over a medium flame, stirring the whole time until you notice it thickening and heated. Again, don't boil! Remove the pot, let the mixture cool, cover, and chill in the refrigerator for a few hours to a day. When thoroughly chilled, process in your ice cream maker! Scoop and serve right away. Garnish with some fresh rose petals if you'd like, and enjoy!
Leftovers can be added to your morning smoothie. I really liked layering blended Rose Cashew Mylk Ice Cream on top of a coffee/cacao/maca/ashwagandha smoothie.
Rose Petal Sorbet
This is my favorite recipe so far!
- 5 large fragrant Roses
- 1 cup of Simple Syrup
- 1/2 cup of Rosé (I haven't tried it, but I bet it would be fine with Rose Water instead)
- Juice of 1 Lemon
- 1 Egg White
You can make simple syrup by heating 1 cup of sugar with 1 cup of water until all sugar is dissolved. Cool this syrup before use. Gather the petals from the roses, add to blender along with the rosé and lemon juice.
Blend on high till petals are blended up, strain into a jar with the cooled simple syrup. Shake together and chill in the refrigerator for an hour or more. Now's the fun part! Beat the egg white until it's "stiff." It took quite a lot of whisking to get the egg white to that point, but it was kinda cool.
Fold the stiff egg white into the chilled mixture. Add the mixture to the ice cream maker! If you don't have an ice cream maker you can use a shallow container that goes in the freezer, and just turn the frozen sides in a few times during the freezing process. (I've only done it with an ice cream maker, and it turned out a perfect consistency!).