Cherry & Rose Sorbet (with Prosecco)

Name: Cherry & Rose Sorbet (with Prosecco)
Yield: 4-6 servings
Cuisine: British
Ingredients: 250 g frozen cherries; 1 lemon, juiced; 125 ml/half cup + 1 tbsp rose syrup; 20 cl Prosecco

Celeste @celeste_xtina_C00K5

Essex

🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹

I found a rose petal sorbet recipe in The Carved Angel Cookbook by Joyce Molyneaux, but I have no fragrant, dark red roses 😕...However, I knew that I had some frozen 🍒, and I had an idea 💡 . This recipe is for my mum, whose birthday would have been today and whose favourite flower was a rose. 🌹🍾🥂

#specialoccasion
#prosecco
#refreshing
#posh

🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹

#specialoccasion
#prosecco
#refreshing
#posh

Celeste @celeste_xtina_C00K5

Essex

🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹

#specialoccasion
#prosecco
#refreshing
#posh

🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹🍒🌹

#specialoccasion
#prosecco
#refreshing
#posh

Saved

Ingredients

0 cooking

4-6 servings

250 gfrozen cherries
1lemon, juiced
125ml/half cup + 1 tbsp rose syrup
20 clProsecco

Saved

Steps

0 cooking

1

In a food processor, blend the frozen cherries, lemon juice and rose syrup until smooth.
2

Open the Prosecco and pour it in slowly.
3

Pulse the blender a couple of times to combine.
4

Pour the mixture into a freezer safe container and cover.
5

Freeze, stirring with a fork every 30 minutes to break up any ice crystals. Because of the alcohol in it, this will be a soft sorbet that needs to be served straight from the freezer.
6

Scoop the sorbet into pretty dishes and top with dried or crystallised rose petals ❤️