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Rosé Cooler and Rose Bowl

from the kitchen of Sharmagne Leland-St. John

1 1/4 cups  of rose syrup
1 bottle of ros wine
1 quart of club soda
24 Moss roses or miniature roses
2 limes sliced paper thin

Place the roses in two ice cube trays.  Fill with water and freeze.
When ready to serve, put ice cubes in punch bowl and add wine
and soda water.  Float the lime slices on top.

Rose Syrup

1 quart fresh organic red rose petals, packed tightly
1 pint water
2 cups sugar
8 cloves (whole)


Put all the ingredients into a saucepan with tightly fitting lid.
Bring to a boil.  Do not remove lid.  Reduce heat and simmer
gently for 45 minutes to 1 hour.  After mixture has cooled, pour
through strainer into a sterilized canning jar.  You can store
this syrup in the refrigerator until ready to use.

You may also use this syrup as a rose cooler by adding 2 ounces to
8 ounces of sparkling water or club soda.  Also delicious added to
iced tea or lemonade.

EDITOR'S NOTE:
This recipe contains alcohol. Please drink responsibly.
Pregnant women should not drink alcohol
Save our Wildlife. Use metal or plastic reusable straws.

 



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