Rose punch

Celebrate the Easter long weekend with an afternoon garden party menu.

Recipe «Rose punch» presented in category Recipes / Coctails, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 50g box dried edible rosebuds, 1 cup caster sugar, 1 tbsp rosewater, A few drops of pink or rose food colouring, 750ml dry white wine , 750ml sparkling mineral water .

Ingredients:

• 50g box dried edible rosebuds 
• 1 cup caster sugar 
• 1 tbsp rosewater 
• A few drops of pink or rose food colouring 
• 750ml dry white wine 
• 750ml sparkling mineral water 

Instructions

1. 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).
2. 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.
3. 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.