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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Ingredients

Directions

  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.
17m Easy 94%
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21m Easy 100%
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3m Intermediate 99%
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