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|
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.