Rose Petal Punch Recipes

Steps:

• Chop the unpeeled orange and lemon into chunks and put them in a very large bowl. Add all of the other ingredients and plenty of ice. Stir really well to mix all of the flavours together. Ladle into glasses.

Steps:

• Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
• Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
• Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

Steps:

• Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
• Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
• Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
• Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
• When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
• While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
• While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.

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.