Rose Foam

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 50 ml ( fl oz) rhubarb juice
  • 30 ml (1 fl oz) rosewater
  • 40 ml ( fl oz) rose syrup (see Note)
  • 1 g (1/32 oz) xanthan gum
  • 4 g (1/7 oz) methylcellulose


Place all the ingredients and 700 ml (24 fl oz) water in a bowl and, using a stick blender, blend until combined. Place in the freezer and cool to 1–4°C (34–39°F). Transfer to the bowl of an electric mixer and whisk for 15–20 minutes or until light and foamy. Serve immediately.

This recipe makes more than you will need.