Rose petal & champagne sorbet with praline cream horns

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

You’ll need to make this sorbet the day before you want to serve it, as the alcohol content means it takes a long time to freeze completely.


  • 2 cups Sugar Syrup
  • 50 g red, perfumed rose petals (from about <


To make the rose petal sorbet, combine Sugar Syrup and rose petals and bring to the boil. Remove from heat and leave at room temperature for a few hours, or overnight, to extract most of the perfume, then pass syrup through a sieve, squeezing petals to extract as much syrup as possible. Discard petals. Measure the syrup: you’ll need about 1½ cups. Mix with the 3 cups champagne and churn in an i