Strawberry Rose floral sorbet

Ingredients:
3/4 cup rose tea (loose leaf at a local coffee shop works!)
2 tbs lime or lemon
2 cups of strawberries
1/4 cup honey
Directions:
  1. In a saucepan, stir the rose tea and honey together over low heat until thoroughly combined.
  2. Bring the mixture to a boil, remove from heat, and let cool.
  3. Place the 2 cups of fruit and the 2 tablespoons of citrus juice into a food processor and puree.
  4. Once smooth, blend in the simple syrup made from honey and water. Mix thoroughly.
  5. Scrape the sorbet onto a parchment lined baking sheet.
  6. Spread the mixture out over the pan, forming a thin layer.
  7. Freeze until solid then remove from the pan in chunks and puree again in the food processor.
Yields:
2 1/2 cups of sorbet
To apply the rose petals onto the cone:
Simply apply a small amount of honey onto the rim of the cone and add the petals. Easy squeezy.
Donzo!

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