Rose Sorbet

This Rose Sorbet is a delicate and refreshing recipe with a pleasant floral aroma coming from real rose petals. While it takes time to prepare this sorbet, the result will not disappoint you.

Hello, folks! How are you doing? I hope you are enjoying this week (and looking for the weekend, that’s too.)

I don’t post dessert recipes on this blog too often, except during the wintertime holidays. But today is the day. And I think that’s something special. Another rose-infused dessert, sorbet, precisely. And it’s infused with real rose petals, and not just with rose water.

Do I have your attention? Then let me introduce this Rose Sorbet to you.

What is Sorbet?

Sorbet is a frozen dessert typically made with fruit, water, and sugar. And it does not contain any dairy or eggs. (Although some manufactured brands do contain milk products.)

So, traditional sorbet is suitable for those with dairy sensitivities and allergies.

It has a smooth texture, and it’s refreshing, which makes it a popular choice for cleansing the palate between courses in a meal.

Rose Sorbet

This Rose Sorbet is not made with fruit, like this Strawberry Rose Sorbet (Rose Syrup Strawberry Sorbet).

Instead, it is made with a real rose petals concentrate. It has a naturally beautiful colour (i.e., no food colourings added). Please note this recipe requires preparation and will require two days from start to finish.

And there’s a secret ingredient here – glycerin – which contributes to a smoother and less icy texture.

Ingredients You’ll Need for Rose Petal Sorbet

To make this sorbet, you will need the following ingredients:

• Fresh rose petals – used to make a flavourful concentrate. Be sure to pick those roses that have not been pesticide-treated – or even better, wild roses. While I have not tested this myself, I believe you can make this using dried rose petals. However, dried roses tend to be less flavourful.
• Water – for the rose concentrate.
• Lemon juice – adds freshness and also brightens up the colour.
• Powdered sugar (also known as icing sugar or confectioners’ sugar).
• Glycerin – helps keep a soft and smooth texture and prevents excessive crystallization (it does not completely remove it). Be sure to use food-grade glycerin. If not available, you can skip it or use a little corn syrup instead, which also helps prevent crystallization.
• Rose jam or rose syrup adds additional sweetness and a more floral aroma. This is an optional component. You can also add a few drops of rose water instead of jam.

How to Make Rose Sorbet

First, you will need an ice cream maker. Technically, you can make sorbet without churning, it will be trickier and require more work, and it will be still more crystallized.

To make the rose concentrate, you will need to simmer fresh rose petals in water for a while, then leave the mixture overnight to steep.

Then combine the aromatic liquid with icing sugar and glycerin, and place it into a cup of your ice cream maker. Once the cycle has been completed, transfer the sorbet (it will be soft and even soupy) into a container and freeze until firm. Sorbets tend to take a long time to firm up, and this version will take even longer, as it does not include any fruit, so allow yourself at least 6 hours or longer.

Now, you can enjoy this delightful sorbet as it as. Or make some float with a rosé or cider.

More Rose-infused Recipes

• Rose Iced Coffee with Vanilla Ice Cream
• Rose Powder Shortbread Cookies with White Chocolate Drizzle
• Strawberry Rose Milkshake (With Rose Petal Jam)
• Rosé Sangria Recipe (Rose Infused Sangria)
• Strawberry Rose Sorbet
• Rose Mojito (Rose Syrup Cocktail)

I hope you like this Rose Sorbet recipe, and you will try it. If you try it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Rose Sorbet

Recipe by Ben | Havocinthekitchen

This Rose Sorbet is a delicate and refreshing recipe with a pleasant floral aroma coming from real rose petals.

Course: Dessert

5.0 from 3 votes

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Servings

4-6

servings

Prep time

24

hours 

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups tightly packed rose petals (about 20-25 g.)

• 4 cups (950 ml.) water

• juice of 2 lemons (about 1/4 cup of 60 ml.)

• 2 cups (about 250 g.) of powdered sugar
  or more, to taste

• 2 tsp. (10 ml.) food-grade glycerin

• 2-3 tbsp. (30-45 g.) Rose jam (syrup only) or rose syrup
  OR a few drops of rose water
  optional, for added flavour

Directions

• Rose Concentrate:
• Check the petals as some small insects might be on them, you can also quickly rinse them. Place in a saucepan with water and bring to a slow boil then reduce heat and simmer for about 15-20 minutes.
• Add the lemon juice – the colour would turn from pale to vibrant. Simmer for another 5 minutes.
• Rose Petal Sorbet:
• Turn of the heat and let the mixture stay covered overnight or at least 6-7 hours.
• Squeeze the wilted petals collecting as much of the fragrant liquid as possible. I had about 2 1/2 cup (590 ml.) total. If you have more, you may need to add more powdered sugar.
• Add the powdered sugar and whisk to combine. Try and add more sugar (or maybe lemon juice) as needed.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. It usually takes around 25-30 minutes. The sorbet will remain very soft and even soupy.
• Transfer the ice cream into a freezer-safe container and place in the freezer for at least 6 hours or longer to harden. Enjoy as it is or as a part of other desserts like a float.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.