Well it is the time of year to start making rose syrup. June is rose month in this neck of the woods. I tell you in winter, when I am longing for a bit of summer a bowl of vanilla ice cream, drizzled with rose syrup is perfect.
This ice cream is almost the same as the rosey frozen treat . I love ice cream but who can afford heavy cream anymore. Plus all the work. This is just simply buttermilk, strawberries and rose syrup. It really is better with full fat buttermilk, because lets face it fat is where the flavor and mouth feel is.
I have added a few more rose syrup recipes in my list on the left side. There a few with rose water, but as long as it is a sweet recipe you can use the rose syrup instead. I do hope if you have never tried making rose syrup, this year you will xoxo
PS. a scoop of ice cream in a glass of dry gewurztraminer or rose` is amazing !!!
Rose Strawberry Ice cream
4 cup frozen or fresh strawberries
1 1/2 cup buttermilk, bulgarian full fat is better
1 cup rosey syrup
sugar, to taste as needed
milk also as needed
In a food processor (if you do not have one, you can also use a blender, but for the ice cream I like the processor better) add berries, buttermilk and rose syrup. Process till smooth, if too thick add milk, till you get the consistency you like. It should be pourable but not too thin. Taste if not sweet enough, add sugar till it suits your palette.
Pour into pre-paired (frozen) ice cream maker and run till thick. For mine it is usually 1/2 hour. Transfer to a container and freeze.
sliced 6-8 peaches in a baking dish. You do not need any sugar unless the peaches are not very sweet. Sprinkle topping over peaches and bake 350 for 1/2 hour until topping is browned and juices from the peaches are running.