Rose and Champagne Sorbet

• 2 cups (gently packed) rose-petals from roses (pesticide free)
• I cup plus 2 tablespoons superfine sugar
• 3 cups cold water
• 3 tablespoons freshly squeezed lemon juice
• I cup brut or extra-dry Champagne or sparkling wine
• I tablespoon rose water, for a more intense flavor, optional

1. Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary.
2. Add 1/2 cup of the water and process for about 10 seconds.
3. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using.
4. Pour the liquid through a fine sieve.
5. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

roses, sugar, cold water, freshly squeezed lemon juice, i, water

Taken from www.foodnetwork.com/recipes/rose-and-champagne-sorbet-recipe.html (may not work)