- 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.
Thank you! your flag was submitted.