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Rose 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
Grenadine (optional)

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 water.

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.