Petal Sorbet and Crystallized Rose Petals
New York City
Chef François Payard
Adapted by StarChefs
Yield: 12 Servings
2 cups milk
3 cups water
20 rose petals, washed
12 ounces sugar
1 cup of lemon juice
2 Tablespoons rose petal water
In a saucepot bring the milk and water to a boil; add rose petals.
Let infuse for about 10 minutes; strain the liquid and add the sugar.
Allow a few minutes to dissolve; add the lemon juice and rose petal
Chill and put in the ice machine. To serve place two scoops of sorbet
in a martini glass; drizzle over the top a little grenadine and garnish
with crystallized rose petals.