This rosy glass is filled with red raspberry-Rugosa rose sorbet, one of Julia’s favorite recipes that she makes with the rose petals from her annual harvest in Maine. Supremely fragrant and flavorful, the petals are first steeped in hot sugar syrup to capture their essence. That syrup is then cooled, strained, and blended with raspberry purée and lemon juice before getting churned into this unforgettable treat. Want to give it a try? You’ll be glad you did. Just check out the recipe on Julia’s blog; the rest is simple.