Pink Champagne Syrup
Don't throw out leftover champagne! Make this wonderful champagne syrup and dress up plain vanilla ice cream like royalty!
- ½ cup sugar
- 2 cups pink champagne
Place the sugar and champagne in a 1 qt. saucepan.
Stir well over medium heat.
Bring the liquid to a slow simmer, and continue to simmer until the liquid is reduced by about half.
Remove from the heat and cool to room temperature.
You will have a nice champagne syrup!
Serve over vanilla ice cream. Garnish with dried rose petals if desired.