June 14, 2013

Rose Petal Almond Ice Pops

Yield: 4
Ingredients
  • Petals from 3 organic roses
  • 1 cup rose water
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • 1/4 cup heavy cream
  • 1/3 cup chopped almonds
  • 4 ice pop wooden sticks
  • 4 9oz disposable paper cups
  • 4 4-inch aluminum foil sheets
Instructions
  1. Rinse rose petals in a bowl full of water. Drain and chop in small pieces.
  2. In a medium saucepan, over low to medium heat, place rose water, 1/2 cup water and sugar. Stir until sugar dissolves. Add rose petals.
  3. Heat for approximately 3 minutes, do not boil. Add milks and chopped almonds. Bring to a boil and immediately remove from heat.
  4. Pour half cup of rose/milk mixture in each disposable cup and cover with aluminum foil sheet.
  5. Carefully insert a wooden ice pop stick in the middle of each aluminum foil cover.
  6. Refrigerate for 4 hours or until completely frozen.
  7. To unmold the ice pops, run them under lukewarm water for 10 seconds then slide them from the molds.