New This Month

Rose Punch

Mix up a batch of this delectable sparkler concocted from lemonade, Chambord, raspberries, and, of course, rose wine.

  • Servings: 9

Source: Martha Stewart Weddings, Spring 2010


  • 4 peaches, sliced
  • 1 bottle (750 ml) rose wine, chilled
  • 2 cups sparkling lemonade (we used Lorina lemonade), chilled
  • 2 tablespoons black-raspberry liqueur (we used Chambord)
  • 27 raspberries


  1. Place half the peach slices in ice cube trays, one slice per compartment; add water, and freeze.

  2. Mix wine, lemonade, and liqueur in punch bowl. Add peach slices and some of the peach ice cubes. To serve, place remaining peach ice cubes in cups, and ladle in the punch; garnish with raspberries.


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