Rose Petal and Sparkling Wine Sorbet

• 1 1/2 cups dried rose petals (see Note)
• 1 cup plus 2 tablespoons sugar
• 3 tablespoons freshly squeezed lemon juice
• 3 cups cold water
• 2 cups chilled sparkling wine, preferably brut rose or brut
• Raspberries for garnish

1. In a food processor, puree the rose petals with the sugar until fine.
2. Stir the lemon juice into the cold water.
3. With the machine running, add the lemon water through the feed tube in a slow, steady stream.
4. Strain the mixture through a fine sieve, pushing on the solids, then stir in 1 cup of the sparkling wine.
5. Churn in an ice-cream maker according to the manufacturers instructions.
6. Transfer the sorbet to a container, smooth the top, and place in the freezer until firm.
7. To serve, put 2 tablespoons (1 ounce) of sparkling wine in each of 8 goblets.
8. Add a scoop or two of sorbet and garnish with a few raspberries.

petals, sugar, freshly squeezed lemon juice, cold water, sparkling wine, raspberries

Taken from www.epicurious.com/recipes/food/views/rose-petal-and-sparkling-wine-sorbet-388249 (may not work)