Ingredients
Scale
- Petals from 3 organic roses
- 1 cup rose water
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup evaporated milk
- 1/4 cup heavy cream
- 1/3 cup chopped almonds
- 4 ice pop wooden sticks
- 4 9oz disposable paper cups
- 4 4-inch aluminum foil sheets
Instructions
- Rinse rose petals in a bowl full of water. Drain and chop in small pieces.
- In a medium saucepan, over low to medium heat, place rose water, 1/2 cup water and sugar. Stir until sugar dissolves. Add rose petals.
- Heat for approximately 3 minutes, do not boil. Add milks and chopped almonds. Bring to a boil and immediately remove from heat.
- Pour half cup of rose/milk mixture in each disposable cup and cover with aluminum foil sheet.
- Carefully insert a wooden ice pop stick in the middle of each aluminum foil cover.
- Refrigerate for 4 hours or until completely frozen.
- To unmold the ice pops, run them under lukewarm water for 10 seconds then slide them from the molds.