Friday, February 13, 2015

FOOD TRIP | Chef Jang Melgar Grageda's Carnation and Rose Petals Sorbet Recipe

This Valentine, fall in love with this tempting treat made from the delightful bouquet of flavors of rose and carnation petals. 

FOOD TRIP by Chef Jang Melgar Grageda
Local celebrity chef and Albay native Jang Melgar Grageda is known for cooking up classic delectable concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News.


1 cup rose petals
1 cup carnation petals
2 and 1/4 cup sugar
4 cups water
1/4 cup calamansi juice


With a pair of kitchen scissors, cut off the white part of the rose and carnation petals.
Mask or process the petals with a mortar and pestle or a food processor, gradually adding the 1/4 cup of sugar.
In a large saucepan, bring water to a boil.
Add sugar. Still until dissolved.
Stir in the rose and carnation paste.
Boil for 10 minutes.
Remove from heat. Let cool for 1 hour.
Add calamansi juice.
Transfer to a freezer container and freeze for 8 hours or until firm.


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