Summer Rose Ice Cream with Beetroot
Ingredients
- 90 g sugar
- 100 ml water
- 2 rose blossoms (unsprayed)
- 2 tbsp beetroot juice
- 500 g heavy cream
- 200 g Greek yogurt (plain)
Preparation
Bring sugar and water to a boil in a small pot and cook for 5 to 10 minutes until a syrup forms
Meanwhile, pluck the petals from the rose blossoms
Remove the pot from heat and carefully add the rose petals to the sugar syrup (caution: hot syrup can cause burns)
Let the syrup steep for at least 3 hours, preferably overnight, to absorb the rose aroma
Stir beetroot juice into the syrup until it turns red, then let it cool
Mix heavy cream with Greek yogurt and add the cooled rose syrup
Stir the ice cream mixture well, then place in the freezer for about 4 hours
Stir the mixture occasionally during freezing to break up ice crystals
Notes
The ice cream will keep for about 4 weeks in the freezer
