Lemon sorbet with rose petals and champagne – a detailed recipe cooking. 
The photodishes: Herbfarm district, Seattle, Washington state Time: 30 min. Complexity: medium Servings: 10 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. dry champagne with a strength of 10 degrees
- 1 tbsp. l rose water optional
- 2 tbsp. garden rose petals (no pesticides)
- 1 tbsp. plus 2 tbsp. l Sahara
- 3 tbsp. cold boiled water
- 3 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: champagne, lemon juice, syrup
Recipe preparation:
- Pound the rose petals with sugar until it forms gruel.
- In the mixer, load the resulting pink sugar, water, lemon juice, champagne and rose water, if used; whisk at intervals. Pass the mixture through a fine sieve.
- Freeze in the freezer. Serve immediately.
