Mexican · Dessert
Rose Petal Ice
A pale pink, fragrant Mexican water ice built on a rose petal infusion, lifted with lime juice and a touch of strawberry, then hand-scraped into loose crystals the way raspados and nieves have been made in Mexican plazas for generations.
$0
15 minsPrep
5 minsCook
215 minsTotal
EasyLevel
Nutrition per serving
78Calories
0.1gProtein
0gFat
20.2gCarbs
19.6gSugar
0.2gFiber
0mgSodium
0mgChol
0gSat Fat
22mgPotassium
2mgCalcium
0mgIron
0mcgVitamin B12
7.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Modelo Especial
local
Agua de Jamaica
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Steep a small handful of dried, pesticide-free rose petals in the 170g hot water for 15 minutes, then strain and discard the petals, keeping the fragrant rose infusion.
2
Return the rose water to a small pan with the sugar and warm gently, stirring, just until the sugar fully dissolves; do not boil hard, simply dissolve, then cool to room temperature.
3
Stir in the lime juice, a few drops of pink food colouring, and the pureed strawberry until the mixture is an even pale rose colour.
4
Pour the mixture into a shallow freezer-safe tray (about 350ml) in a layer no more than 2cm deep.
5
Freeze for 45 minutes, then scrape the half-frozen edges into the centre with a fork; repeat this scraping every 30-45 minutes for about 3 hours until the whole tray is a mass of loose, fluffy ice crystals.
6
Scrape into chilled glasses or bowls to serve immediately, or keep covered in the freezer and re-fluff with a fork just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Water
- 38g38g Sugar White
- 10g10g Lime Juice, freshly squeezed
- 1g1g Food Colouring, pink shade, a few drops
- 20g20g Strawberry, pureed, used to round out the rose flavour and lend natural colour
