Rose
Petal Tea PunchThis recipe is a delightful
version of traditional punch. It is a gorgeous idea for many special
events, including tea parties, engagements, garden weddings
and bridal or baby shower teas. Of course you can replace the alcohol
with Ginger Ale or simply add extra Lemonade.
ingredients
500ml
cold Ceylon Tea
150ml Brandy
200g Caster Sugar
1
litre Lemonade
1 bottle Chilled Dry White Wine
Ice
Cubes, Strawberries & Rose Petals for garnish
method
In a large jug, mix together the
Tea, Brandy and Sugar. Stir until the sugar is completely
dissolved. Refrigerate.
to
serve
When you are ready to serve the Punch . . .
Pour the cold tea mix into a large punch bowl and add 1 litre of
Lemonade and 1 bottle of chilled Dry White Wine.
Add
Ice Cubes, thinly sliced Strawberries and float fresh Rose Petals on
top for gorgeous romantic whimsy.
You may like to use Rose Petal Ice Cubes . .
. Here's an
easy way to ensure that your Rose
Petals will freeze in
the middle of your ice cubes, instead of floating on top:
Only half fill your ice cube tray with water and place your
Rose Petals on top. Partially freeze. Cover the ice cubes with more
water, to fill the tray, and return to the freezer. Your Rose Petals
will now be frozen in the middle of each ice cube. |
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