3 cups water
1 1/4 cups superfine sugar
2 tablespoons rose water (sometimes called rose flower water)
1/4 cup lemon juice
1 cup pink champagne or blush colored sparkling wine
Combine water and sugar in a medium saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and transfer to a medium bowl. Let cool at room temperature for 1 1/2 hours.
Stir in the rose water, lemon juice and champagne (or sparkling wine, if using). Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer sorbet to a large airtight container and place in freezer at least 2 hours or overnight before serving. Serve sorbet in pretty stemmed dessert glasses, and if desired, garnish with thin heart shaped cookies and candied edible flowers or sliced strawberries.
Makes 1 1/2 quarts/1.5 litres sorbet.
Date: January 15, 2007