Happy National Ice Cream month! Of course, you've been waiting for me to acknowledge this important holiday season and yes, I, too, have been anxious to reveal my love of the season. The wait is over! I've teamed up with Kandyce Carroll of Ramblin Rose Cafe to bring you 4 delicious, healthy, botanical-inspired ice cream recipes that will bring a smile to your face and a satisfaction in your belly.First up, strawberry rose sorbet. Though not technically a "cream" it's most certainly icy so I shall include it.
Check out the full recipe below.
photography by Laura Sumrakrecipe by Kandyce Carroll of Ramblin Rose Cafe
Strawberry rose sorbet (adapted from a recipe by The Nerdy Farm Wife)3/4 cup rose tea (loose leaf at a local coffee shop works!)2 tbs lime or lemon2 cups of strawberries1/4 cup honey
In a saucepan, stir the rose tea and honey together over low heat until thoroughly combined. Bring the mixture to a boil, remove from heat, and let cool.
Place the 2 cups of fruit and the 2 tablespoons of citrus juice into a food processor and puree. Once smooth, blend in the simple syrup made from honey and water. Mix thoroughly.
Scrape the sorbet onto a parchment lined baking sheet. Spread the mixture out over the pan, forming a thin layer. Freeze until solid then remove from the pan in chunks and puree again in the food processor.
Donzo.
Yields 2 1/2 cups of sorbet
To apply the rose petals onto the cone you simply apply a small amount of honey onto the rim of the cone and add the petals. Easy squeezy.
