Pink Champagne Wedding Punch - cooking recipe

Ingredients

6 pink rose buds with leaves (unsprayed)
1 (12 oz.) frozen pink lemonade concentrate, thawed
4 1/2 c. cold water
1 bottle (750 ml) pink champagne, chilled
1 bottle (28 oz.) lemon-lime soda, chilled

Preparation

In a chilled punch bowl mix lemonade, cold water, champagne and soda. Stir gently.
Dip ice ring in warm water and unmold. Float flower-side up in punch.
Serves 28 (5 ounce) servings.