Rose Punch

If you're intent on mixing it up for a delectable punch, go for a bigger rose from Spain or South America, like Bodega Inurrieta's Mediodia Rosado ($9) from Navarra, Spain. Made from 100 percent garnacha grape, this wine has bold, ripe flavors of strawberries and raspberries, as well as heady aromas of rose petals, and makes for a wonderful base for practically any mixed drink, including our Rose Punch, concocted from sparkling lemonade, Chambord, raspberries, and, of course, rose wine.

  • Servings: 9
Rose Punch

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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