The city of Oaxaca has some of the best frozen treats in Mexico, despite the fact it isn’t located right near the coast. This particular recipe is adapted from one given to me by Dinorah Allende, a beautiful woman who owns Chagüita, a delicious nevería that has been around for five generations. Be sure to buy culinary-grade rose petals from a trusted source that doesn’t use any pesticides or chemicals (the smaller petals have the most intense flavor), and get the highest-quality milk possible.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Wash the rose petals and pat dry. Reserve about one-fourth of the rose petals and blend the rest with the milk, heavy cream, and sugar. Strain through a fine-mesh sieve. Freeze in an ice cream maker according to the manufacturer’s instructions. Thinly slice the reserved petals and stir into the sherbet once it has finished churning and freeze until fully set.
