The Martin Cooking

Rose Petal Almond Ice Pops

Yield: 4

• 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

1. Rinse rose petals in a bowl full of water. Drain and chop in small pieces.
2. 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.
3. Heat for approximately 3 minutes, do not boil. Add milks and chopped almonds. Bring to a boil and immediately remove from heat.
4. Pour half cup of rose/milk mixture in each disposable cup and cover with aluminum foil sheet.
5. Carefully insert a wooden ice pop stick in the middle of each aluminum foil cover.
6. Refrigerate for 4 hours or until completely frozen.
7. To unmold the ice pops, run them under lukewarm water for 10 seconds then slide them from the molds.