Ingredients

• 2  cups raspberry-, cherry-, or citrus-flavored vodka, chilled
• 2/3  cup orange liqueur
• 2  tablespoons kirsch
• 4  cups ice cubes
• 1  750-ml bottle sparkling wine or champagne, chilled
• 2  cups carbonated water, chilled
•   Sugar (optional)
• 1  recipe Raspberry Brittle (see below)

Directions

1. In a medium punch bowl combine vodka, orange liqueur, kirsch, and ice cubes. To preserve carbonation, carefully pour sparkling wine or champagne and carbonated water down side of bowl. (If desired, sweeten to taste with a little sugar.) Top with some chunks of Raspberry Brittle.

2. Serve each glass of punch with a piece of the Raspberry Brittle. Makes about 20 (4-ounce) servings.

Raspberry Brittle: Pour 1 cup water into bottom of 15x10x1-inch baking pan with sides (or use a 13x9x2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup of edible flowers (such as marigolds, calendula, violas, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 or 10 minutes or until ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.

Make-Ahead Tip: The day before, prepare Raspberry Brittle.