Recipe for Rose and Chardonnay Sorbet2 cups (gently packed) organic rose petals
1 cup sugar
3 cups cold water
3 tablespoons freshly squeezed lemon juice
I cup Chardonnay wine
1 cup sugar
3 cups cold water
3 tablespoons freshly squeezed lemon juice
I cup Chardonnay wine
Process the rose petals with 1 cup of water and the sugar in a blender or food processor for about 30 seconds. Add remaining 2 cups water, the lemon juice and 1 cup wine and process for about 10 seconds.
Pour the liquid through a fine sieve.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
