* Rose shervet *


***** Rose shervet doesn't smell until you taste it in your mouth. You can feel the fragrance somewhere in your body, when the rose shervet is melting. It is a miraculous and fantastic experience! You will never forget the experience.
Tea rose fragrant shervet from tea roses. Myrrh frangrant shervet from myrrh fragrant roses. My favorite delicious rose is English rose, Eglantyne. You can make soft pink shervet with dreamy fragrance. *****


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* 3 cups rose petals
* 2 cups sugar
* 3 cups water
* 2 tablespoons lemon juice
* 1/2 tablespoon gelatine

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Boil water and add sugar to make shrup. After removing it from the heat, add lemon juice and leave it standing until it becomes cool.
Wash and dry rose petals. Put them into the cool shrup. Put a dish on it in order to soak every petal in shrup. (Petals out of shrup will get moldy.) Leave it in a room for a few days until the color and flavor spread into shrup. Strain it and remove the petals.
Steep gelatine in 1 tablespoon of water and heat it in a water bath until it melts. Remove it from the heat and leave it until it is no more hot. Add it into the rose shrup.
Freeze the shrup, stirring it from time to time. For smoother shervet, you may add whipped white of 1/2 egg to it.
(As for the shervet on the photo, rose jam was blended. My original blend!)
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