rose petal and prosecco punch

  • ½ cup (110g) caster (superfine) sugar 
  • ½ cup (125ml) water 
  • ¼ cup (60ml) rosewater 
  • ½ cup (125ml) gin 
  • 2 cups (500ml) prosecco or sparkling wine 
  • 2 cups (500ml) soda water 
  • ice cubes, to serve 
  • pink rose petals+, to serve
  1. Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely. 
  2. Place the rosewater syrup, gin, prosecco and soda water in a 1.5 litre-capacity (6 cups) jug with the ice and stir to combine. Top with the rose petals to serve. Makes 1 litre (4 cups). 

+ Be sure to ask your florist or greengrocer for rose petals that are free from pesticides and suitable for using with food.

 

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