Raspberry And Rosé Petal Punch Recipes

EASY RASPBERRY SHERBET PUNCH RECIPE

Steps:

• First, in a large punch bowl, spoon in the Raspberry sherbet. Pour half of the sprite and half of the Cranberry juice.
• Next, Stir until all ingredients are combined.
• Pour the punch into glasses and serve!

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.

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.

ROSE PETAL PUNCH

Steps:

• Divide cranberry juice among 2 ice cube trays. Freeze until solid, at least 2 hour.
• Pour grape juice into a large punch bowl. Add cranberry ice cubes. Scatter rose petals on top.

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.