Best 4 Raspberry And Rosà Petal Punch Recipes
Raspberry and rose petal punch is a delightful and refreshing drink perfect for any occasion. The combination of sweet raspberries and fragrant rose petals creates a unique and flavorful punch that will impress your guests. This article offers three mouthwatering recipes for raspberry and rose petal punch, each with its own unique twist.
The first recipe is a classic raspberry and rose petal punch that is easy to make and perfect for a crowd. It combines fresh raspberries, rose petals, lemon juice, sugar, and sparkling water for a bubbly and refreshing drink. For a non-alcoholic version, simply omit the Prosecco.
The second recipe is a raspberry and rose petal punch with elderflower liqueur. This variation adds a floral and delicate flavor to the punch, making it perfect for a special occasion. The elderflower liqueur adds a subtle sweetness and complexity that complements the raspberries and rose petals perfectly.
The third recipe is a raspberry and rose petal punch with hibiscus tea. This version is a healthy and refreshing twist on the classic punch. Hibiscus tea is known for its antioxidant properties and tart flavor, which pairs well with the sweetness of the raspberries and the fragrance of the rose petals.
All three of these recipes are easy to make and can be customized to your liking. Whether you prefer a classic punch, a floral variation, or a healthy twist, there's a raspberry and rose petal punch recipe in this article that's perfect for you.
RASPBERRY PUNCH (CROWD SIZE)
You'll be pleased as punch with how three ingredients mix into a thirst-quenching, ruby red beverage.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h30m
Yield 24
Number Of Ingredients 3
Steps:
- In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
- In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.
Nutrition Facts : Calories 100, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
RASPBERRY PUNCH
This is a delightful punch to serve guests in the summer, when mint and raspberries are fresh. But because I have lots of mint, I like to serve this year-round.
Provided by Taste of Home
Time 25m
Yield 11 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 2g fiber), Protein 0 protein.
ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD
Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.
Provided by Tama Matsuoka Wong
Yield Serves 6
Number Of Ingredients 8
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.
RASPBERRY AND ROSé PETAL PUNCH
Provided by Susie Theodorou
Categories Punch Non-Alcoholic Fruit Valentine's Day Kid-Friendly Raspberry Apple Birthday Cookie Drink Small Plates
Yield Makes 24 servings
Number Of Ingredients 6
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.
Tips:
- Use fresh, ripe berries. This will give your punch the best flavor.
- Don't skimp on the rose petals. They add a beautiful color and delicate flavor to the punch.
- Make the punch ahead of time. This will allow the flavors to meld and develop.
- Serve the punch chilled. This will make it even more refreshing.
- Garnish the punch with additional rose petals, berries, or mint leaves. This will make it look even more festive.
Conclusion:
Raspberry and rose petal punch is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its beautiful color and delicate flavor, this punch is sure to be a hit at your next party or gathering.
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