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Ingredients
- 6 pink rose buds with leaves (unsprayed)
- 1 (12 oz.) frozen pink lemonade concentrate, thawed
- 4 1/2 c. cold water
- 1 bottle (750 ml) pink champagne, chilled
- 1 bottle (28 oz.) lemon-lime soda, chilled
Method
- In a chilled punch bowl mix lemonade, cold water, champagne and soda. Stir gently.
- Dip ice ring in warm water and unmold. Float flower-side up in punch.
- Serves 28 (5 ounce) servings.
