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| Rose Sherbet |
Ingredients
4 fragrant petals of a leafy rose, red
1 teaspoon lemon juice
4 tablespoons sugar
1 glass water
Cooking Instructions
First place rose petals and sugar in a medium-sized bowl. Crush the petals with the sugar using your hand until the petals break down very well. Add lemon juice and water. Stir until the sugar dissolves. Cover the bowl and leave in the refrigerator for at almost six hours. Drain using a strainer over a bowl. Serve with ice cubes.
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