Victoria shared her recipe for this amazing punch. It was great, not too sweet, a little bubbly. Just a perfect summer sip. Rose White Tea Punch makes about 64 oz of punch 2 quarts water 1 pint raspberries 6 white tea bags 1/4 cup grated fresh ginger 1 quart ginger ale non chemically treated roses, for garnish, washed bring water and raspberries to boil in medium saucepan turned off heat and add white tea, steep for five minutes add ginger, let sit for ten minutes strain into large punch bowl add ginger ale garnish with roses Enjoy!
This sounds so refreshing…, and the photos are just lovely!!!