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Ingredients
- 1 c. small red rose petals (organic, not treated with pesticides)
- 1 1/2 Tbsp. lemon juice, freshly squeezed
- 3/4 c. sugar
- 1 1/2 c. water
- 1/2 bot champagne
- 12 x rose petals (organic, not treated with pesticides)
- 1 x egg white
- 3 Tbsp. granulated sugar
Directions
- For sorbet: Wash petals; pluck off white part at the end of each. In a medium saucepan, combine petals and lemon juice. Stir petals over low heat till petals disintegrate; plunge them into a bowl of cool water. Drain petals. (This maximizes flavor and bright color.)
- In a small saucepan, combine sugar and water. Stir till sugar dissolves; bring to a boil. Remove from heat, cover and let cold down. To finish the sorbet, add in champagne and rose petals to the syrup. Mix gently. Pour mix into ice cream maker and freeze according to manufacturer's directions till hard, 20 to 35 min. Serve immediately in a chilled glass and garnish each with crystallized rose petals.
- To crystallize rose petals: Preheat oven to 325 degrees. Beat egg white for 1 minute with a fork. Brush egg white lightly on both sides of each petal.
- Sprinkle with granulated sugar. Place petals on a small sheet pan lined with parchment paper. Place in oven for 10 min till they crystallize. Store on parchment paper in an airtight container
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 786g | |
| Calories 913 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 189mg | 5% |
| Total Carbs 195.47g | 52% |
| Dietary Fiber 0.1g | 0% |
| Sugars 190.3g | 127% |
| Protein 0.24g | 0% |
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