PAYARD New York City Chef Francois Payard Yield: 12 Servings 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) In a saucepot bring the Read More …
Rose Petal Sorbet and Crystallized Rose Petals