Recipe courtesy of The Herbfarm

Rose and Champagne Sorbet

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 5 cups, 10 servings
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2 cups (gently packed) rose-petals from roses (pesticide free)

I cup plus 2 tablespoons superfine sugar

3 cups cold water

3 tablespoons freshly squeezed lemon juice

I cup brut or extra-dry Champagne or sparkling wine

I tablespoon rose water, for a more intense flavor, optional


  1. Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.