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Rose Champagne Sorbet
from the kitchen of Sharmagne Leland-St. John
2 cups rose-petals from pesticide free roses, loosely packed
1 cup plus 2 tablespoons superfine caster sugar
3 cups cold water
3 tablespoons freshly squeezed lemon juice
1 cup brut or extra-dry champagne
1 tablespoon rose water
Process the rose petals with the sugar in a food processor
until the mixture turns into a smooth paste, about 30 seconds.
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, the champagne, and rose water.
Pour the mixture through a fine sieve. Freeze the liquid in an
ice cream maker according to the manufacturer's directions.
If you do not have an ice cream maker, pour the liquid into 2
double zip-lock bags and place in a bowl in the freezer compartnment
of your refrigerator. Careful not to let it freeze too hard.
2001- 2013, Quill & Parchment
contributions are copyright of the respective authors