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A frozen dessert made from orange juice and sweetened water, flavored with rose. Rose Petal Sorbet concludes any main course just fine - be it Indian, Mughlai or Continental.

  • 2 cups red or pink rose petals 
  • 2-1/4 cups sugar 
  • 4 cups water 
  • 6 medium oranges 
  • 6 to 14 drops red food coloring, optional 
  • With kitchen scissors, cut off the white portion at the stem end of each rose petal. With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar. 
  • In a large saucepan, bring water to a boil. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat; cool for at least 1 hour. 
  • Strain, reserving rose syrup. Discard rose pulp. Squeeze the juice from the oranges and strain; discard pulp and seeds. Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup. Transfer to a freezer container; cover and freeze for at least 8 hours or until firm.

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