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Rose punch
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Prep Time:
365 minutes
Cook Time:
6 minutes
Total Time:
371 minutes
Host a festive Easter garden party.
Ingredients:
  • 50g box dried edible rosebuds (see note)
  • 220g caster sugar
  • 20.00 ml rosewater (see note)
  • A few drops of pink or rose food colouring
  • 750ml dry white wine
  • 750ml sparkling mineral water
Instructions:
  • Fill 12 holes in an ice cube tray halfway with water. Place a rosebud in each hole. Freeze for 3 hours. Top with more water and freeze for an additional 2-3 hours until solid (this will firmly set the roses in the center of the cubes).
  • Simmer sugar and 1 1/4 cups (310ml) water in a pan over low heat until dissolved. Increase heat to medium and simmer for 5-6 minutes to create a light syrup. Add rosewater and coloring, then cool.
  • Fill a jug or punch bowl with ice cubes. Pour in rosewater syrup, wine, and mineral water. Mix well and serve in lovely cups or glasses.

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