The perfect chilled palate cleanser for an al fresco dinner party, this fresh and fruity summer pud is given a beautifully fragrant twist with the very welcome addition of roses.
A shot of rosewater and a smattering of pretty pink rose petals* take this from everyday dessert to divine delicacy.
What you’ll need:
- 4 cups white peaches, sliced
- 2 tablespoons lemon juice
- 2 tablespoons rose water
- 1 cup sugar
- ½ cup water
- 2 tablespoons lemon juice
- Rose petals for garnish
*When using flowers in recipes make sure you use edible flowers that are specifically for consumption. Pre-order your edible flowers from greens of devon to create your own beautiful floral treats.
For the full step-by-step instructions, head to the original post on the Heather Christo blog.
