Ingredients
- Servings: 10
- 6 full bloom roses
- 2 liters dry white
- 75 ml creme de cassis
- 1 liter cream soda
Recipe
- 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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