Raspberry and Rose Petal Punch
- 2 32-ounce bottles no-sugar-added raspberry-and-apple juice, chilled
- 2 quarts soda water, chilled
- 1 cup rose-petal syrup
- About 36 ice cubes (about three trays' worth)
- 2 pints fresh raspberries
- A few edible flowers, like roses or violets, for decoration
- Pour the juice and soda water into a large punch bowl.
- Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
- Just before serving, stir in the ice and scatter the raspberries and flowers over the top.
Tip: Find rose-petal syrup at ethnic food shops (or online at Kalustyans)—it's a deep red-colored liquid commonly served in the eastern Mediterranean. For quick drinks, mix it with soda or milk. Be sure not to confuse this syrup with rose water, though.
If you are going to use flowers for decoration in the punch, be sure that they are edible and not treated with pesticides. Most good produce shops will stock chrysanthemums and orchids—both are good for sweet foods. Edible violets and pink roses can be found in some florists or farmer's markets.
More recipes here: www.cookiemag.com