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.
A favorite Indian dessert made with basmati rice, milk, nuts and saffron. This dessert has been an essential dish throughout the history of India, being usually found at ceremonies, feasts and celebrations.