Raspberry and Rosé Petal Punch

Ingredients

• 2 (32-ounce) bottles no-sugar-added raspberry-and-apple juice, chilled
• 2 quarts soda water, chilled
• 1 cup rose-petal syrup
• About 36 ice cubes (about three trays' worth)
• 2 pints fresh raspberries
• A few edible flowers, like roses or violets, for decoration

Directions

1. 1. Pour the juice and soda water into a large punch bowl.
2. 2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
3. 3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.