Chilled Summer Fruit in Rose Petal-Infused Syrup

From Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

Cookbook

Author(s): Ayla E. Algar

Page 252

Cuisine: Other

Course: Desserts

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↑ Cooked ↕

wester

15 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

I replaced the rose petal syrup with 1/4 cup sugar and a tablespoon rose water, and left out the nectarines. I suppose it will look even better if you have the rose petals in, but it did taste excellent, sweet and fragrant, the fruit flavors really enhanced by the subtle rose flavor.

The melon I used could have been sweeter, but in the finished salad that wasn't noticable at all.

I will make this one again.

Report