Rose and Champagne Sorbet

1. 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.

2. 2

   Add 1/2 cup of the water and process for about 10 seconds.

3. 3

   Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using.

4. 4

   Pour the liquid through a fine sieve.

5. 5

   Freeze the mixture in an ice cream maker according to the manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.