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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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we have a glut of roses at the minute so I came up with this stunning idea to brighten up afternoons in the garden. Depending on the occasion either put the rose heads in glass ramekins and freeze to make ice cubes for a punch bowl or put a petal in each part of an ice cube tray for individual glasses of punch. Ingredients:
6 full bloom roses |
2 liters dry white wine |
75 ml creme de cassis |
1 liter cream soda |
Directions:
1. Wash rose heads and leave damp.
2. Put each one in a ramekin or yoghurt pot and fill with water - freeze until hard (at least overnight).
3. Pour all the liquids into a punch bowl and add ice roses.
4. Scatter on any spare rose petals as decoration.
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