Herbalicious

Ingredients

• 2 egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 cup water
• 1 cup loosely packed red rose petals, rinsed and patted dry
• ½ cup granulated sugar
• 4 teaspoons rose syrup
• 1/3 cup half-and-half
• 2 teaspoons lemon juice
• candied rose petals, for garnish

Instructions

1. In a mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form. Set aside.
2. In a small saucepan, combine the water and rose petals. Bring to a rolling boil. Remove from heat, and let steep, covered, for 10 minutes. With a slotted spoon, remove and discard rose petals.
3. Add the sugar and rose syrup, and return to boil for 2 to 3 minutes.
4. Immediately pour the boiling mixture in a slow stream into the egg whites, beating continuously.
5. Add the half-and-half and lemon
   juice, and beat the mixture for 1 minute.
6. Freeze in an ice cream maker, or in freezer (with regular stirrings).

Recipe from Edible Flowers: A Kitchen Companion with Recipes by Kitty Morse