Monday, August 15, 2005

Rose Petal & Champagne Sorbet

This is the most yummy High Summer dessert ever. It has an amazing pastel color, and tastes like roses, with a hint of citrus, sugar, and champagne.

Rose Petal & Champagne Sorbet
— from the Herb Farm

2 cups rose petals, gently packed, from fragrant thin-petaled roses (pesticide free)
1 cup + 2 tablespoons superfine sugar
3 cups water
3 tablespoons fresh lemon juice
1 cup champagne
1 tablespoon rose water (optional for a more intensely perfumed flavor)

Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds, stopping to scrape down the sides as necessary. Add 1/2 cup water and continue to process for about 10 seconds. Add the remaining water, the lemon juice, champagne and the rose water, if using. Pour the liquid through a fine strainer. Freeze the mixture in an ice cream maker according to the manufacturer's directions. Makes 5 cups or 10 servings

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