Method

• 1.
  Half-fill 24 holes in an ice cube tray with water. Sit a rosebud in each. Freeze for 3 hours, then fill with more water and freeze for a further 2-3 hours until solid (this will set roses in the centre of the cubes).
• 2.
  Meanwhile, stir sugar and 1 1/4 cups (310ml) water in a pan over low heat to dissolve. Increase heat to medium and simmer for 5-6 minutes until a light syrup. Stir in rosewater and colouring. Cool.
• 3.
  To serve, place ice cubes in a jug or punch bowl, then add rosewater syrup, wine and mineral water. Stir to combine, then serve in pretty cups or glasses.