Cooking with Roses

Rosy Cooler
by Cheryl Craig

Imagine this delicious cooler after a hot afternoon in the garden!

4 cups petals
1 bottle rose' wine
1/4 cup vodka
Raspberries, fresh, lightly crushed
Ice cubes
1 quart carbonated mineral water

For this, you will need strongly scented white, pink or red pesticide-free petals.

In a glass bowl, combine the wine and the petals. Chill for 1 hour.

Strain and add vodka to liquid. Chill for another hour.

Add lightly crushed fresh raspberries and lots of ice cubes. Keep chilled until used.

Just before serving, add the mineral water.

Yield: 6 - 8 servings.