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By Alexis Gauthier

+ Ingredients

380g sugar
80g rosewater
530g water
35cl Champagne
3 lemon zest
½ vanilla pod
1 lemon
15g rose petals (untreated)

4 small packets of space dust

+ Method

Bring to boil the sugar, water, rose water, vanilla pod (cut in 2) and lemon zest.

Add the rose petals and let them infuse.

Pass through a thin kitchen cloth and chill.

Add the Champagne and churn in the ice cream machine.

Serve in a bowl and sprinkle space dust just before serving.