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Eglantine rose kissel with marshmallows – 52 Times
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Eglantine rose kissel with marshmallows


  • 1 litre water
  • 70g sugar
  • 30g dried eglantine rose petals
  • 30ml brandy
  • 30ml honey
  • 20g corn starch
  • Marshmallows
  • Lemon, orange, lime zests


Servings:4Level: easy

1. In a pot pour in the water and sugar and bring to a boil. Slowly pour in the starch mixed together with a splash of cold water. Remove from the direct heat and add the eglantine rose petals. Allow to cool for a short time and add the zests of lemon, orange and lime, pour in the brandy, honey and place in the fridge. Pour the chilled drink into a glass and top it with the marshmallows. If you have a caramelizer at home, heat the marshmallows up until form a crisp crust.


Eglantine rose kissel with marshmallows