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Ingredients

50g box dried edible rosebuds (see note)
1 cup (220g) caster sugar
1 tablespoon rosewater (see note)
A few drops of pink or rose food colouring
750ml dry white wine
750ml sparkling mineral water

Method

Step 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).
Step 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.
Step 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.

Rose punch

How to make Rose punch

Ingredients

Method