With mango & rose petals
8 Rose petals (pick a wild rose that smells and one you can find in a garden, don’t buy them in a shop)
2 teaspoons Cocosflakes
1 teaspoon of cane sugar
– Put 5 rose petals in a cup with lid and add honey so it’s completely under. Keep closed for min 2 hours.
– Put mango, orange juice and rose petals in a food processor. Blend everything and add a little bit of water. (2 tablespoons)
– Put mixture in ice cream molds and place into the freezer for min 4 hours
Chop the 3 rose petals into mini pieces add cocosflakes and cane sugar. Serve with the Mango ice pops.
Also ready my storie about Bouquet Garni.