Raspberry and Rosé Petal Punch

Raspberry and Rosé Petal Punch
Photo by Ulla Nyeman


  • 36 ice cubes
  • 2 pints fresh raspberries
  • 1 cup rose-petal syrup
  • few edible flowers, like roses or violets
  • 2 32-ounce bottles no-sugar-added raspberry-and-apple juice
  • 2 quarts soda water

1. Pour the juice and soda water into a large punch bowl. 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve. 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.

View full recipe at Epicurious


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