Rose

1 cup granulated sugar

1 cup organic rose petals*

1/2 cup whole, skinless almonds

3 drops natural red food coloring

If you use roses from the garden, make sure they have not been sprayed with insecticides.

In a heavy−bottom saucepan, heat milk, sugar and rose petals (reserving a few for garnish) over

moderate heat until almost boiling. Puree mixture in a blender with almonds.

Add natural food coloring and strain. Chill thoroughly and process in an ice cream maker.

Serve in chilled glasses with a few fresh petals to garnish.