Author Notes: Mint- the cavalier. - Droplet
- 3 ripe apricots
- 3/4 cups rose petals
- 10-15 fresh true mint leaves
- 1/4 cup granulated sugar
- 1 lemon
- 1 1/2 cup cold buttermilk
- 1/4 cup water
- Pour the sugar in a small pan and set on the stove over low heat. Wash, peel and chop the apricots and place in a ceramic bowl. Snip the rose petals finely and add to the bowl. Stir the sugar and when it is hot to touch mix it in with the apricots and petals.
- Stack the mint leaves and pressing them at the base, make slits longways as finely as possible, leaving the base intact. Arrange the slit leaves in the bottom of another ceramic bowl, then pour the apricot-rose mixture on top. Juice one half of the lemon (reserve the other half for another use) and pour it on top of the mixture. Cover tightly with ceran wrap and let macerate at room temperature for 1 hour.
- Carefully scoop one half of the apricot-rose mixture into a ceramic bowl. Add the rest to a blender along with the buttermilk and pulse until finely chopped but not blended. Let rest for 10 minutes.
- Pour the mixture in a fine sieve and press with a spatula in a circular motion to extract as much of the juices as possible, then discard the remaining solids. Return the mixture to the blender alond with the rest of the apricot-rose mixture and the water, and blend until smooth. Serve right away.
- Ripe apricots make a big difference and please make sure you use unsprayed rose petals. A variety works great if you can get it. True mint would be the best choice, followed by spearmint.
- This recipe was entered in the contest for Your Best Fresh Herbs