Diana's Desserts - www.dianasdesserts.com

Champagne Sorbet with Rose Water

Servings: Makes 1 1/2 quarts (1.5 litres)
Through the centuries many herbs and flowers have often been referred to as aphrodisiacas (arousing or intensifying sexual desire). Roses often made the list as one of these love-inducing aphrodisiacas and this is where the "rose water" or "rose flower water" comes into play in this very seductive champagne sorbet. There's no guarantee, but give it a try and see what happens. Happy Valentine's Day!

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.

Source: DianasDesserts.com
Date: January 15, 2007