Rose petal & champagne sorbet with praline cream horns

• 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