Champagne and Rose Petal Sorbet

Fragrant sorbet made from a delicious combination of champagne, rose water, rose petals and raspberries. Perfect for a warm summer day!

INGREDIENTS:

1 bottle of champagne or sparkling wine (750ml)

1 cup granulated sugar

1 cup water

1/2 cup rose water

1/2 cup edible rose petals (cleaned and pesticide-free)

Fresh raspberries or strawberries for serving (optional)

INSTRUCTIONS:

• In a saucepan, combine the granulated sugar and water, bringing it to a gentle boil. Stir until the sugar completely dissolves, creating a simple syrup.
• Remove the saucepan from heat and let the simple syrup cool to room temperature.
• Stir in the rose water and add the edible rose petals to the mixture, gently pressing them to release their fragrance.
• Strain the mixture through a fine-mesh sieve to remove the rose petals, leaving a smooth rose-infused syrup.
• Pour the rose syrup into a shallow dish and freeze for about 2 hours or until it starts to set around the edges.
• Take the partially frozen syrup and break it into chunks with a fork, then return it to the freezer.
• Repeat this process every 30 minutes, breaking up the ice crystals until the sorbet reaches the desired consistency.
• Once the sorbet is ready, scoop it into chilled champagne flutes or dessert glasses.
• Top each serving with a splash of champagne or sparkling wine.
• Optionally, garnish with fresh raspberries or strawberries for an extra burst of flavor and elegance.