rose

This trifle recipe is piled with fresh peaches, wobbly jelly and custard layers.

Simple trifle recipe

(220 grams) caster sugar

(thin) cream

vanilla beans, split, seeds scraped

11/2 titanium-strength gelatine leaves

vanilla

Peaches, cut into wedges, to serve

titanium-strength gelatine leaves

rosé

peach, peeled, sliced

peaches,

caster sugar

vanilla bean paste

unsalted butter

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5348771529001-5770894071001

It's time to ring in the new year with a bang! <p>Or a punch. Badass New Year&#8217;s Champagne Punch, to be specific. This big bowl of NYE cocktail contains coconut rum, Peach Schnapps, strawberry vodka, Rosé Champagne, and pink lemonade. Throw some strawberries, lemon slices, and raspberries in there to up the fruit-fusion factor.</p>

Badass New Year&#8217;s Champagne Punch

Bottle Coconut Rum

Bottle Peach Schnapps

Bottle Strawberry vodka

Bottles Rosé Champagne

Bottles Pink Lemonade

Raspberries

Strawberries

Lemon Slices

//tipsybartender.b-cdn.net/badass-new-years-champagne-punch/720.mp4

They are so cute, light, simple, quick and totally refreshing. Perfection!&nbsp;

Rose Lemon Spritzer.

rose water * (optional)

lemon juice

vodka (omit

honey (or to taste (use agave if vegan))

blood orange

sparkling water (or more to taste)

fresh roses (for garnish (optional))

Combine all the rose water, fresh lemon juice, vodka, honey and blood orange or pomegranate juice (if using) in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass. Pour in the sparkling water. Garnish with fresh roses. DRINK!

Frosé (Frozen Rosé)

sugar

strawberries, hulled, quartered

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own.

Bon Appétit

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

Blend again until frosé is slushy. Divide among glasses.

Do Ahead: Rosé can be frozen 1 week ahead.

Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.

Rosé Sangria

750-ml bottles rosé

bianco vermouth

herbs,

citrus soda,

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

A flavorful, delicious, and simple rose petal jam recipe made with just 4 ingredients and a simple process! Perfect as a spread, slathered, or spooned into desserts- this rose jam will take your dishes to the next level!

Rose Jam

edible organic rose petals

sugar sugar

Tbsp pectin

lemon, juice (or around 1/4 cup bottled lemon juice)

water

Prepare the roses by removing the petals and washing them well.

First combine the sugar and pectin in a bowl. Then, in a medium heavy-based pan, add the sugar pectin mix, water, and rose petals.

Heat the mixture over a low-medium heat stirring constantly, till the sugar is entirely dissolved. Don&#039;t raise the temperature until it is dissolved, otherwise, you can end up with a grainy jam and/or the formation of sugar crystals.*

Add the lemon juice and then continue heat at a slightly higher temperature for a further 5-10 minutes ( only stirring once or twice), allowing the mixture to begin thickening.**

Remove from heat and allow the jam to cool slightly. Meanwhile, sterilize all of the jars/utensils you'll be using to transfer and store the rose jam. To do this, wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.

Pour into sterilized jars, being careful not to touch the inside of the jar or lid during this step. Finally, seal the jars and your jam is ready!

Without properly heat ‘canning’ this rose jam/ rose jelly it will last in the fridge for up to two months or in the freezer for up to 6 months.You can also use a boiling water bath canner method (check my Step-by-Step Guide to Water Bath Canning for Beginners) to properly store your jam for long-term storage. That way your jam will last around 1-1.5 years in a cool, dry, dark location.

How To Store

https://content.jwplatform.com/videos/CZDfpi2f.mp4

This is an easy recipe for a flavorful, delicious, and simple rose petal jam. It is perfect as a spread, slathered, or spooned into desserts - this rose jam will take your dishes to the next level!

Homemade Rose Petal Jam

An easy to make jam with no setting point required. The flavours of cardamom and rose shine through and transform this rather mundane vegetable into something decidedly exotic. Spread on toast or use to accompany salty cheese.

Easy Persian Carrot Jam (Moraba-ye Havij)

carrots

cardamom pods (lightly

golden caster sugar

limes

lemon

saffron threads ((optional))

tbsp rosewater

Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.

Bring to the boil and simmer for 5 minutes with the lid on.

Add the sugar and saffron if using and stir until the sugar has dissolved.

Finely grate the lime zest and stir in.

Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.

Add the juice of the limes and lemon about ten minutes after adding the sugar.

Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.

Spoon into sterilised jars whilst hot and cover.

Will keep in the fridge for several weeks.

This recipe bridges the gap between winter and spring with warming spices and a light rosé.

"Horseman in the Sky" Cocktail

star anise pods, divided

honey

Calvados (apple brandy)

Provençal rosé (preferably Bandol)

Club soda

orange wheels

Bring 5 star anise pods and ½ cup water to a simmer in a small saucepan over low heat, shaking pan often, and cook until fragrant and water is reduced by a little more than half, about 5 minutes. Pluck out and discard pods and pour 2 Tbsp. water into a heatproof jar or airtight container. Add honey, seal jar, and shake vigorously until honey is dissolved; chill until cold, 15–20 minutes.

Place a large ice cube into each of 4 rocks glasses. Stir Calvados, rosé, and 2 Tbsp. honey syrup in a cocktail shaker filled with ice until very cold, about 30 seconds. Strain into prepared glasses and top each with a splash of club soda. Garnish with orange slices and remaining star anise pods.

Here's what you need: earl grey tea, culinary lavender, hot water, milk, vanilla extract, agave nectar, ground cinnamon

Lavender London Fog Recipe by Tasty

earl grey tea

lavender

milk

vanilla extract

nectar,

cinnamon,

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Tasty

Steep the tea and lavender in the hot water for 7 minutes.

Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.

Remove the tea, then stir in the frothed milk, vanilla, and agave.

Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

https://vid.tasty.co/output/114059/landscape_480/1541113086

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

all-purpose flour

baking powder

salt

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

Immediately transfer madeleines to a cooling grid, shell side up. Cool completely. Glaze each side and then top with rose petals.

For the Madeleines:

What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.

mixed red and pink fruit

triple sec

(750-milliliter) bottles rosé wine, chilled

pomegranate juice,

Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.

Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page — and skip the cassis, so your drink doesn’t skew too saccharine.

Rosé Cooler

lime juice

soda water

thyme

Crème de cassis (optional)

In an ice-filled lowball glass, combine the rosé and lime juice. Top with soda water. Place the thyme in one hand and use the other to lightly slap the stems. Add to the glass. Depending on how sweet your rosé is, finish with a few drops of cassis. Serve immediately.

This refreshing Rosé Lemonade cocktail is pretty and pink! You&#x27;ll sip this delicious wine cocktail all summer long with it&#x27;s easy-going flavor that couldn&#x27;t be quicker to make!

Rosé Lemonade Cocktail

lemonade

club soda

In a glass of ice, add one part lemonade, one part rosé, and 1/2 part club soda.

Give it a gentle stir.

Add a squeeze of fresh lemon.

Garnish with a lemon peel twist or small wedge of lemon.

This content is intended solely for users of legal drinking age. Drink responsibly.

Lime Mojito Recipe by Tasty

mint,

agave nectar, or honey

½ oz white rum

To a tall glass, add lime slices and mint. Muddle until juicy.

Add agave, rum, ice, and top with soda water. Stir to combine.

Garnish with a lime wheel and a sprig of mint.

https://vid.tasty.co/output/94686/landscape_480/1526593742

What a beautiful, summery sangria recipe full of fresh fruit!

750 milliliters. bottle crisp, dry rosé

simple syrup

raspberries

watermelon

peach,

lime, (thinly sliced)

ice, (for serving)

In a large pitcher, combine the rosé, Triple Sec and desired sweetener. Add the raspberries, watermelon, peach and lime and stir gently to combine. Chill for 3 to 4 hours. Serve over ice with plenty of fruit in each glass.

This Rose Ice Cream is a lovely summer recipe which combines the floral taste of rose with fresh cream.

Rose Ice Cream

425 ml double cream

culinary rosewater

red food colouring (optional)

Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.

Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!

Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.

Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.

The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.

Remove the thick custard from the heat and transfer into a bowl. 

Add the rosewater to the custard.  If you wish, stir in a few drops of red food colouring so that your ice cream will be pink.  If you don’t do this, your ice-cream will be cream-coloured but will still taste the same!

Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.

When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Lamingtons are an enduring favourite and the perfect party food for good reason - they taste great, are fun to make and look pretty.

Top 25 rose recipes from across the web

The most viewed rose recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 25 rose recipes from across the web

The most viewed rose recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple trifle recipe

Badass New Year&#8217;s Champagne P...

Rose Lemon Spritzer.

Frosé (Frozen Rosé)

Rosé Sangria

Rose Jam

Easy Persian Carrot Jam (Moraba-ye ...

"Horseman in the Sky" Cocktail

Lavender London Fog Recipe by Tasty

Lychee Madeleines with a Hibiscus T...

Rosé Sangria

Rosé Cooler

Rosé Lemonade Cocktail

Lime Mojito Recipe by Tasty

Rosé Sangria

Rose Ice Cream

Party lamingtons

Rose and Raspberry Simple Syrup

Vegan Vanilla Rose Ice Cream

How to Make Pink Lemonade

How To Make Rose Extract

Tulumba

Limonade rose à la framboise et au ...

Cantaloupe Frosé

Rose Cardamom Cookies

The most viewed rose recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Badass New Year’s Champagne P...