8 fluid ounces Water
6 ounces Granulated sugar
2 ounces Glucose or corn syrup
1 ounce Rose liqueur
10 petals Rose petals (organic source)
12 1/2 fluid ounces Champagne
Yield: 28 fluid ounces
1. Bring the water, sugar and glucose or corn syrup to boil in a small saucepan. Remove the pan from heat, and add the rose petals. Let cool.
2. Pour mixture in blender and purée until the petals are finely chopped. Add liqueur and champagne. If necessary, adjust the mixture to 1.1074 (14° Baumé). Chill the mixture completely then freeze in an ice cream machine.
3. Once the sorbet has froze, mold it in individual 2-ounce (60-gram) molds. Keep frozen until ready to serve.
Yield: 28 fluid ounces
6 ounces Granulated sugar
2 ounces Glucose or corn syrup
1 ounce Rose liqueur
10 petals Rose petals (organic source)
12 1/2 fluid ounces Champagne
Yield: 28 fluid ounces
1. Bring the water, sugar and glucose or corn syrup to boil in a small saucepan. Remove the pan from heat, and add the rose petals. Let cool.
2. Pour mixture in blender and purée until the petals are finely chopped. Add liqueur and champagne. If necessary, adjust the mixture to 1.1074 (14° Baumé). Chill the mixture completely then freeze in an ice cream machine.
3. Once the sorbet has froze, mold it in individual 2-ounce (60-gram) molds. Keep frozen until ready to serve.
Yield: 28 fluid ounces
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