Best Raspberry And Rosé Petal Punch Recipes

RASPBERRY-ROSE SCONES

Raspberry-Rose Scones image

I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.

Provided by LauraF

Categories Bread Quick Bread Recipes Scone Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 tablespoon rose water (such as Nielsen-Massey)
1 cup frozen raspberries
2 tablespoons heavy cream, or as needed
2 tablespoons raspberry-flavored sugar

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.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g

RASPBERRY AND ROSé PETAL PUNCH

Raspberry and Rosé Petal Punch image

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

Ingredients

2 (32-ounce) bottles no-sugar-added raspberry-and-apple juice, chilled
2 quarts soda water, chilled
1 cup rose-petal syrup
About 36 ice cubes (about three trays' worth)
2 pints fresh raspberries
A few edible flowers, like roses or violets, for decoration

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.