Rose Petal and Sparkling Wine Sorbet

1. 1

   In a food processor, puree the rose petals with the sugar until fine.

2. 2

   Stir the lemon juice into the cold water.

3. 3

   With the machine running, add the lemon water through the feed tube in a slow, steady stream.

4. 4

   Strain the mixture through a fine sieve, pushing on the solids, then stir in 1 cup of the sparkling wine.

5. 5

   Churn in an ice-cream maker according to the manufacturers instructions.

6. 6

   Transfer the sorbet to a container, smooth the top, and place in the freezer until firm.

7. 7

   To serve, put 2 tablespoons (1 ounce) of sparkling wine in each of 8 goblets.

8. 8

   Add a scoop or two of sorbet and garnish with a few raspberries.

* Per serving · 4 servings · Values may vary.

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