Napa spice merchant Shuli Madmone has introduced many fascinating seasonings to our kitchen, including the dried rose petals we use in this sorbet. His shop, Whole Spice (see page 126), is a playground for adventuresome cooks, and in recent years, he has brought a collection of exotic seasonings to the Workshop. We grind the dried rose petals fine with sugar, then use that fragrant mixture to sweeten a sparkling wine sorbet.

　　

Ingredients

serves 8

　　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 rosé or brut

　　Raspberries for garnish

　　

Step 1

In a food processor, puree the rose petals with the sugar until fine. Stir the lemon juice into the cold water. With the machine running, add the lemon water through the feed tube in a slow, steady stream. Strain the mixture through a fine sieve, pushing on the solids, then stir in 1 cup of the sparkling wine.

　　

Step 2

Churn in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to a container, smooth the top, and place in the freezer until firm.

　　

Step 3

To serve, put 2 tablespoons (1 ounce) of sparkling wine in each of 8 goblets. Add a scoop or two of sorbet and garnish with a few raspberries.

　　Cooks' Note

　　Look for dried rose petals at natural-food stores, Middle Eastern markets, or spice shops such as Whole Spice (see Ingredient Resources, page 193).

　　The Cakebread Cellars American Harvest Cookbook