Rose Punch with Raspberries

For the rose punch with raspberries, carefully wash the rose petals, drain. Put the rose petals in a container. Add wine, sugar, rose liqueur, vanilla bean and cinnamon. Cover and let steep for four to six hours.

Strain the liquid into a punch bowl, add raspberries and lime slices, and let steep in the refrigerator for one hour.

Before serving, top with chilled sparkling wine and mineral water. For decoration, float a few rose petals on the rose punch with raspberries.

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