Instructions: For sorbet: Wash petals; pluck off white part at the end of each. In a medium saucepan, combine petals and lemon juice. Stir petals over low heat until petals disintegrate; plunge them into a bowl of cold water. Drain petals. (This maximizes flavor and bright color.)

In a small saucepan, combine sugar and water. Stir until sugar dissolves; bring to a boil. Remove from heat, cover and let cool down. To finish the sorbet, add champagne and rose petals to the syrup. Mix gently. Pour mixture into ice cream maker and freeze according to manufacturers directions until firm, 20 to 35 minutes. Serve immediately in a chilled glass and garnish each with crystallized rose petals.

To crystallize rose petals: Preheat oven to 325 degrees. Beat egg white for 1 minute with a fork. Brush egg white lightly on both sides of each petal.

Sprinkle with granulated sugar. Place petals on a small sheet pan lined with parchment paper. Place in oven for 10 minutes until they crystallize. Store on parchment paper in an airtight container

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