In a saucepot bring the milk and water to a boil; add rose petals. Let infuse for about 10 minutes; strain the liquid and add the sugar. Allow a few minutes to dissolve; add the lemon juice and rose petal water. Chill and process in an icecream machine. To serve place two scoops of sorbet in a martini glass; drizzle over the top a little grenadine and garnish with crystallized rose petals.
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Campbell's
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