A unique punch to serve during the holidays or at a wedding is this one with roses and strawberries. Inspired by one of my favorite authors and aromatherapists, Valerie Ann Wormwood, this punch uses our previously posted rose syrup recipe along with a hint of brandy and lot's of Tombú Prieto Picudo Rosado. Keep reading for:
The first thing to do a night or two before is to make some rose ice cubes. A tip to helping to give that glass paperweight clear look to your cubes is to boil and let the water cool before pouring them into the trays. Mini rose buds often found in loose leaf teas work best for what we need for the finishing touch to the punch.
Something else worth making ahead of time is the rose syrup also needed. Find the simple recipe over here. Otherwise, a strawberry syrup will work or the syrup reserved from a can of strawberries. If pure, organic, steam distilled rose essential oil is not on hand, consider making your own rose water with this method over here.
One of the reasons why strawberries and rose works so well together, aside from the color, is they're actually in the same Rosaceae plant family. Cherries and red raspberries are as well so feel free to substitute if you like.
Now on to the punch!
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Rose Petal Punch
by Marie @ GaveThat November-16-2015
A unique punch made from roses, strawberries, Rosé and a hint of brandy for holiday warmth.
Ingredients
3 bottles Rosé wine (I used Tombú Prieto Picudo Rosado)
4 drops Essential oil of rose or 1/2 cup rosewater
4 cups Rose bud embedded ice cubes
Instructions
Puree your strawberries and strain out out the seeds through a sieve. You can also substitute strawberry juice for this.Dissipate the essential oil in your brandy and then combine this with your wine and syrup. Combine all ingredients together, pour into punch bowl and serve with rose embedded ice cubes.
Details
Prep time: Cook time: Total time: Yield: 12 servings
by November-16-2015
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