Burgundy Borage Punch

From Pat Lanza, The Potager, Wurtsboro, NY

* 1 quart burgundy, chilled
* 1 quart orange-flavored Seltzer
* chilled borageflowers

Mix burgundy and seltzer in a punch bowl. Float borage flowers on the punch. For a 
festive look, freeze borage flowers in ice cubes and float these in the punch.

Serves 12 to 16 (small punch glasses).

Source: Edible flowers Desserts and Drinks by Cathy Wilkinson Barash