- Rose petal jelly
- 1 teaspoon rose liqueur
- 1 glass very cold Champagne
Frost the glass in the freezer for 1 hour, and then pour in the rose liqueur. Top off with the Champagne.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.