Sorbete de Rosas

• 4 ounces rose petals
• 3 cups whole milk or almond milk
• 1 cup heavy cream
• 1 cup sugar

1. Wash the rose petals and pat dry.
2. Reserve about one-fourth of the rose petals and blend the rest with the milk, heavy cream, and sugar.
3. Strain through a fine-mesh sieve.
4. Freeze in an ice cream maker according to the manufacturers instructions.
5. Thinly slice the reserved petals and stir into the sherbet once it has finished churning and freeze until fully set.

petals, milk, heavy cream, sugar

Taken from www.epicurious.com/recipes/food/views/sorbete-de-rosas-384225 (may not work)