Celebrate the Easter long weekend with an afternoon garden party menu.
- Half-fill 24 holes in an ice cube tray with water. Sit a rosebud in each. Freeze for 3 hours, then fill with more water and freeze for a further 2-3 hours until solid (this will set roses in the centre of the cubes).
- Meanwhile, stir sugar and 11/4 cups (310ml) water in a pan over low heat to dissolve. Increase heat to medium and simmer for 5-6 minutes until a light syrup. Stir in rosewater and colouring. Cool.
- To serve, place ice cubes in a jug or punch bowl, then add rosewater syrup, wine and mineral water. Stir to combine, then serve in pretty cups or glasses.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set