This is a dish that it’s wise to prepare days ahead of time, if possible.
Punch Rosé, as served at the OTO centennial
1 1/2 cups rosewater- 1 cup water
- 1/2 cup simple syrup
- 1/4 cup lightly packed mint leaves
- 1 1/2 cup lemon juice
In blender or food processor, mix together rosewater, water, simple syrup, mint leaves, and lemon juice. Blend until mint is finely chopped.
Pour into chilled, shallow metal pan; cover and freeze for 2 hours or until firm. Break into pieces and transfer to food processor; purée until smooth. Pour into chilled, airtight container; freeze for 20 minutes or until almost firm. Soften in refrigerator for 10 minutes before serving. Serve in chilled open champagne glasses. Makes 2 1/2 cups and serves 4 to 6.
