Ingredients

• 1 pint of vanilla ice cream
• 2 tbsp of rose water
• 1 tsp of beet juice for coloring ( 1-2 drops of red food coloring can be used instead)

Let the ice cream defrost a little bit (about 20 minutes in room tempreture). Transfer ice cream to a bowl and mix with rose water and beet juice. Put back in the freezer and let it refreeze for about an hour.

Rose Water from Whole Foods market

Rose ice cream with mango