Almond Blossom Sorbet
Ingredients
- ¾ cup 200 ml Champagne (or dry sparkling wine)
- ¾ cup 200 ml White wine
- 1½ lemons
- 3.5 oz 100 g Almond blossoms (can be replaced with almond oil)
- ¾ cup 200 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
Instructions
- Boil the white wine, champagne, chopped lemon and almond blossoms and let cool.
- (Set several almond blossoms aside to garnish.)
- Cover and let sit in the refrigerator for 2–3 days.
- Add the almond milk, pour through a sieve, and freeze in an ice cream machine.
- Serve garnished with an almond blossom.
