Rosé Cooler and Rose Bowl from the kitchen of Sharmagne Leland-St. John 1 1/4 cups of rose syrup 1 bottle of rosé 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
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