Recipe courtesy of The Herbfarm

Rose and Champagne Sorbet

Getting reviews...
Save Recipe
  • Total: 30 min
  • Prep: 30 min
  • Yield: 5 cups, 10 servings
Share This Recipe

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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages