Rose Cooler-Sherbet (not a Sorbet)
Fresh rose petals, preferably from wild roses. Make sure they are insecticide free.
Equal amount of sugar by weight
1/2-1 cup water
Wash petals thoroughly.
Place petals, sugar and water in a large pan. Cook covered on low heat, stirring it from time to time, until it all becomes a mush.
Filter/strain, cool and bottle the resulting syrup.
To serve as a cooling, summer drink, dilute as necessary with water or milk. Serve in tall glasses with a couple of cubes of ice.
You can add rose colour to it, if you like.