Rosy Cooler: Rose Petal Drink and Rose Hips Benefits

Select the Right Roses

Rose and Raspberry Cooler

Choose rose petals such as 'Cecile Brunner,' Rosa centifolia muscosa, R. damascene, 'Double Delight,' R. Gallica, 'Gertrude Jekyll,' 'Mister Lincoln,' 'Perfume Delight', R. rugosa, 'Tiffany,' or 'Zephirine Drouhin.' Try different roses each time to discover the most aromatic and pleasing flavors.

What You Need

• 4 cups organically grown rose petals, plus more for garnish (optional)
• 2-quart glass bowl
• 1 bottle dry white, blush, or sparkling wine
• ¼ cup vodka
• 1 cup fresh raspberries plus more for garnish (optional)
• Ice cubes
• Sparkling water (optional)
• Mint sprigs (optional)

Instructions

1. Cut out the yellow or white centers at the base of rose petals to avoid bitter taste.

2. In a 2-quart glass bowl, combine rose petals, wine, vodka, and raspberries; cover and chill for 2 hours. Petal color and raspberry quantity affect the pink hue.

3. Before serving, strain the wine mixture; discard petals and raspberries. Serve over ice. Optionally top with sparkling water and garnish with berries, petals, or mint. Makes 6-8 servings.

Rose Hips

Leave rose hips on bushes for hungry birds to feast on through fall and winter.

Various sizes of plump, luscious rose hips add color after flowers fade.

1. Let the last roses of summer wither on the plant. This allows roses to prepare for winter by developing hips (berrylike fruits packed with seeds).

2. Harvest these tart, nutrient-rich seedpods fresh or dried for jam, jelly, tea, or syrup. Or leave them for winter beauty until birds eat them.

3. Heirloom roses, such as Rugosas, Hybrid Musks, Species, and wild varieties, produce the largest hips. Harvest when fully colored (red, orange, purplish) and ripe.

4. Richer in vitamin C than oranges, rose hips are valued in supplements. They also contain vitamins A, B, E, and K.