This Big-Batch Rosé Punch Will Make You And All Your Friends Feel Beautiful
You beautiful tipsy queen. ✨
I recently read the extremely beautiful new book Fresh and Pure by Jules Aron. It's like a cookbook but with recipes for balms, cleansers, masks, bath salts and oils, and other assorted sundries.
I wrote down a lot of concoctions to try, but one really stood out to me: petals and blooms beauty punch.
Beauty punch!!!! Petals and blooms!!! Like...say no more! I'm sold!
The punch contains rosé, plus a bunch of special-sounding ingredients that you can actually just buy on Amazon, if they aren’t available to you at a local store. So basically, it’s a great way to trick people into thinking you are extremely fancy.
Will it make you beautiful? TBH IDK. But it tastes good, contains booze, and will make your IG stories beautiful, which is good enough for me!
Here’s how to make it:
Petal and bloom syrup (makes one cup):
• 2 tablespoons culinary-grade dried rose petals ($9.99 for 1 oz. from Amazon)
• 1 tablespoon culinary-grade dried lavender ($12.91 for 8 oz. from Amazon)
• 2 tablespoons culinary-grade dried rosehips ($6.26 for 3 oz. from Amazon)
• 2 tablespoons culinary grade dried damiana (optional)
• 1 cup hulled organic strawberries
• 1 cup filtered water
• 1 cup coconut sugar ($5.68 for 1.5 lbs on Amazon)
• 1 cup petal and bloom syrup
• 1 cup pomegranate juice
• 1/4 cup orange blossom water ($6.96 on Amazon)
• 1 750-ml bottle rosé
• 1 750-ml bottle sparkling wine
• Culinary-grade flowers, for garnish
First, make the petal and bloom syrup: Combine all the syrup ingredients in a saucepan over medium-high heat. Bring to a simmer and stir until the sugar fully dissolves. Remove from the heat and let steep for 15 minutes. Strain into a clean jar, cover, and keep refrigerated for up to two weeks.
Combine all of the punch ingredients except the sparkling wine in a punch bowl or pitcher and allow to ~synergize~ in the refrigerator for one hour. Add the sparkling wine before serving and garnish with colorful edible blooms and an assortment of berries.
Recipe courtesy Jules Aron, used with permission.