Floral Spring Rosé Punch Recipe
Prep Time:
8 hours, 10 minutes
Cook Time:
Servings:
10 Servings
Ingredients
  • ½ cup raspberries
  • ⅛ cup honey
  • ⅛ cup boiling water
  • 1 bottle (750 ml) chilled rosé wine
  • 1 cup vodka
  • ½ cup elderflower liqueur, such as St. Germain
  • ½ cup freshly squeezed lemon juice
  • 2 cups chilled club soda or sparkling water
Directions
  1. Make raspberry ice by arranging raspberries in a silicone ice cube tray and covering with water. Transfer to the freezer overnight to freeze completely.
  2. Make honey simple syrup by dissolving honey in boiling water.
  3. In a large pitcher or punch bowl, combine the chilled rosé wine, vodka, elderflower liqueur, lemon juice, and honey simple syrup. Stir well.
  4. Refrigerate if not using immediately. When ready to serve, gently stir in the club soda or sparkling water to add effervescence.
  5. Add prepared raspberry ice to the pitcher or punch bowl to ensure the punch stays cold.
  6. Garnish with orange slices, lemon wheels, fresh berries, and edible flowers, if using.
  7. To serve, ladle the punch into individual glasses over ice.