Champagne Cocktail with Rose Petal Syrup
A romantic, rose infused champage. Perfect for special occasions.
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Time
0m
Difficulty




Ingredients
For 4 people
- 1 Bottle Champagne
- 1 Punnet Turkish Delight Rose Petals
- 1 Extra-large egg white
- 3 tablespoon(s) Caster Sugar
- 1 teaspoon(s) Water
- 2 cup(s) Water
- 5 tablespoon(s) Caster Sugar
Method
- Combine 1 extra-large egg white (at room temperature) with 1 teaspoon of water and beat lightly until the white shows a few bubbles.
- Using a small paint brush, paint a thin layer of egg white onto both sides of 4 rose petals.
- Gently place the petals into a bowl of 3 tablespoons of caster sugar to coat the under side.
- Sprinkle sugar on top of the petals.
- Gently shake off any excess sugar.
- Lay the petals on waxed paper to dry. Let dry competely - this will take several hours.
- Place remaining punnet of Turkish Delight Rose Petals into a saucepan with 2 cups of cold water and bring to the boil. Boil for approximately 5 minutes.
- Remove petals from the saucepan and stir in 5 tablespoons of caster sugar over a low heat until disolved.
- Allow to cool. Syrup will retain the colour and flavour of the bloom.
- Pour 30ml rose petal syrup into each champagne glass. Fill with champagne. Garnish with crystalised rose petal.
- Note: Note: you will have left over rose sugar syrup which will keep refridgerated for up to 1 month.