2 of each, red rose, white rose, pink rose
1 cup water
2 oranges, studded with cloves
2 1/2 cups sugar
2 sticks cinnamon
6 allspice berries
Juice of 1 lemon
1 tsp chili pepper
6 whole cloves
1 inch ginger, sliced
2 McIntosh apples, peeled and quartered
3 bottles of sweet red wine (like Cafe Zinfendell)
1 Tbsp almond extract
1 bottle chilled champange
Place one bottle of red wine in fridge to chill, keep other 2 out.
Remove and rinse petals from roses, divide and set half aside.
Place other half in a sauce pan with the water and simmer, stirring until petals are translucent.
Strain and put rose water into punch bowl.Toss used petals.
Bake the clove studded oranges in a 375 F oven 35 minutes.
Then cut each into 4 pieces, placing the pieces in the same sauce pan you made the rose water in.
Add sugar, cinnamon, allpice, lemon juice, chili pepper, cloves, ginger, apples, and 2 bottles of red wine.
Simmer until sugar is dissolved. Strain and put in punch bowl.
Before serving add almond extract, last bottle red wine, champange.
Garnish with rose petals.
DO NOT ADD ICE! You may serve over ice, but do not put ice into the punch bowl itself!