Best 4 Desert Rose Freeze Recipes
Indulge your taste buds with the enchanting Desert Rose Freeze, a tantalizing frozen treat that combines the vibrant flavors of hibiscus, lime, and sweet, juicy watermelon. This refreshing beverage is a delightful symphony of tangy, sweet, and floral notes, perfect for beating the summer heat or enjoying as a guilt-free dessert. In this article, we'll take you on a culinary journey with three irresistible variations of the Desert Rose Freeze, each offering a unique twist on this delightful drink. From the classic Desert Rose Freeze with its vibrant pink hue to the energizing Green Goddess Freeze with a refreshing cucumber-mint infusion, and the tropical Paradise Breeze Freeze featuring pineapple and coconut, these recipes promise an explosion of flavors that will transport you to a tropical paradise.
Let's cook with our recipes!
FALOODEH (PERSIAN LIME AND ROSE WATER GRANITA WITH RICE NOODLES)
Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you'll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It's incredibly refreshing and the ideal end to a rich meal filled with complex flavors.
Provided by Samin Nosrat
Categories ice creams and sorbets, noodles, dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place 1/2 cup water in a small saucepan and set over low heat. Add about half the sugar and stir to dissolve completely. Add 1/8 teaspoon salt and the rest of the sugar and continue stirring until completely dissolved. Take off the heat and let cool to room temperature.
- In a freezer-safe bowl or dish, stir together 4 cups water, cooled syrup, lime juice and rose water, then place in freezer until ice crystals begin to form on the edges of the mixture, about 1 hour.
- In a medium pot, bring 4 quarts water to a boil. Add the noodles and cook thoroughly until there is no bite left, about 8 minutes or as instructed on the package. Drain and rinse immediately with cold water. Use scissors to cut noodles into 1-inch pieces, then stir them into the partly frozen syrup mixture. It's important that the mixture has begun to freeze before adding the noodles so that they don't all sink to the bottom of the dish, so if your syrup mixture needs more time, freeze for another hour before adding noodles.
- Every hour for the next several hours, scrape the granita thoroughly with a fork to prevent huge icy chunks from forming. The mixture should be light and airy, punctuated with crunchy noodles.
- To serve, scrape and serve bowlfuls of faloodeh with lime wedges.
DESERT ROSE (COCKTAIL)
I found this on the Women and Wine website. It is Maria Hunt's signature cocktail that she created for Cinco de Mayo celebrations. You can use any sort of sparkling wine you wish, such as French champagne, Spanish cava or Italian asti spumante. And for a lovely pink cocktail, use pink champagne and add a splash of your favorite rose water. It's just a delicious as written below though.
Provided by Northwestgal
Categories Beverages
Time 1m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 7
Steps:
- Add the guava nectar, passion fruit juice, tequila and orange liqueur in a cocktail glass. Squeeze in the lime juice, and top off with sparkling wine. Garnish the cocktail glass with a slice of fresh lime.
Nutrition Facts : Calories 368.5, Fat 0.1, Sodium 22, Carbohydrate 15.1, Fiber 0.9, Sugar 3.9, Protein 0.5
FROSé (FROZEN ROSé) ICE POPS
There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.
Provided by Kat Boytsova
Categories Summer Dessert Wine Rosé Frozen Dessert Berry Strawberry Raspberry Grapefruit
Yield Makes 10
Number Of Ingredients 8
Steps:
- Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
- Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
- Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
- Do Ahead
- Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
DESERT ROSE FREEZE
Make and share this Desert Rose Freeze recipe from Food.com.
Provided by Mandy
Categories Smoothies
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend until smooth. Top with fresh strawberry.
Nutrition Facts : Calories 19, Sodium 1.9, Carbohydrate 4.7, Sugar 3.3
Tips:
- For smoother results, use frozen fruit that has been thawed and drained.
- If you don't have a blender, you can mash the fruit and yogurt together with a fork.
- If you want a thinner consistency, add more milk or yogurt.
- For a thicker consistency, add more frozen fruit or ice.
- To make the freeze ahead of time, blend all of the ingredients together and pour into a freezer-safe container. Freeze for up to 2 weeks. When ready to serve, thaw in the refrigerator overnight or at room temperature for a few hours.
- Garnish with fresh fruit, nuts, or granola before serving.
Conclusion:
The desert rose freeze is a delicious and refreshing drink that is perfect for a hot summer day. It's also a great way to get your daily dose of fruits and yogurt. This freeze is easy to make and can be tailored to your own taste preferences. So next time you're looking for a cool and refreshing drink, give the desert rose freeze a try.
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