Raspberry And Rosé Petal Punch Recipes

ROSE RASPBERRY PARTY PUNCH RECIPE

Steps:

• Place 6 glasses on the counter.
• Place one raspberry sorbet bar in each glass.
• Fill each glass half way with cranberry raspberry juice.
• Add 1/2 tsp rose water to each glass.
• Fill each glass with DASANI® Sparkling Raspberry Lemonade.
• Serve immediately.

RASPBERRY-ROSE PETAL JAM

Steps:

• To sterilize canning jars. Put the rack in a water-bath canner or place a heatproof rack in a large, deep pot. Place three 8-oz canning jars on the rack and add enough water to fill and cover the jars by at least 1 inch. Cover and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat and leave the jars in the pot until ready to use. Place jar lids in a small saucepan, cover with water and gently simmer for 10 minutes (do not boil). Turn off the heat and leave the lids in the water until ready to use. Rinse raspberries briefly under water and thoroughly drain. Combine the raspberries, sugar and lemon juice in a large pot. Cook over high heat, stirring frequently, until the sugar is melted and the mixture comes to a boil. Reduce the heat to medium-high and cook, stirring constantly, until the berries have broken down and the mixture is thickened and shiny, 8 to 10 minutes. Remove from the heat. If using rose petals, add to the jam and stir for about 1 minutes; remove and discard (or stir in rose water). Remove the jars from the hot water and immediately ladle the hot jam into them to within a 1/4 inch of the rim. (Don't overfill the jars; store any extra in the refrigerator and eat it first; or like me you would have put an extra jar or 2 in the pot). Wipe the rims with a clean cloth to ensure a good seal. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle figure pressure) but don't over tighten. Return the jars to the hot water, cover the pot and bring to a vigorous boil. Boil for 10 minutes. Turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Transfer the jars to a towel. Let stand, without moving, for 24 hours. After 24 hours of cooling, unscrew the rings and wipe any excess moisture off the jars. Then test for the seal by pressing lightly on the center of the lid. It should have a slight concave indention and neither yield to your pressure nor pop back. If the seal is not complete, store in the refrigerator. Make Ahead Tip:Store at room temperature for up to 1 year if processed in a water bath.

RASPBERRY AND ROSé PETAL PUNCH

Steps:

• 1. Pour the juice and soda water into a large punch bowl.
• 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
• 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.

PETAL PUNCH VALENTINE'S DAY COCKTAIL

Steps:

• Add a dash or two of violet cocktail glitter to the bottom of your glass.
• Pour in Deuce Vodka Neon, Chambord, rose water, and lemon juice.
• Watch your glitter swirl like a little love tornado!
• Top up with sparkling water.
• Add in your heart-shaped ice cube and frozen raspberry.
• Enjoy!

RASPBERRY MARGARITA PUNCH

Steps:

• In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.

RASPBERRY-ROSE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
• Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
• Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
• Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
• Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
• Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.

RASPBERRY PUNCH

Steps:

• In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight., Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice.

RASPBERRY-LEMONADE PUNCH

Steps:

• In a large pitcher or punch bowl, mix the ginger ale and lemonade mix. Before serving, stir in the raspberries and ice.

ROSé PUNCH

Steps:

• Add the champagne, pomegranate juice, orange liqueur, and vodka to a punch bowl and stir to combine. Add large sphere or square cubes of ice and garnish with lime wheels, orange wheels, and raspberries. Use a ladle to pour the cocktail and garnishes into glasses.

ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD

Steps:

• 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
• 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
• 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
• 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.

RACHEL'S RASPBERRY PUNCH

Steps:

• In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.

RASPBERRY PUNCH

Steps:

• In a large punch bowl, mix together pineapple juice, lemonade, sherbet and ginger ale.
• Stir in undrained, thawed raspberries.
• Add ice if desired.

RASPBERRY-ROSE PETAL GELATIN

Steps:

• Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
• Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
• Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.