Raspberry Rose Punch Cocktail Recipe
This fruity and floral cocktail combines the tartness of raspberries with the delicate aroma of rose. It's perfect for parties or special occasions.
Equipment
- Large punch bowl
- Ladle
- Ice bucket
- Glasses (champagne flutes or wine glasses work well)
- Measuring cups and spoons
- Muddler or wooden spoon
- Fine-mesh strainer
- Cutting board and knife
Ingredients
For a batch that serves 8-10 people:
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
- 1 bottle 750 ml rosé wine, chilled
- 1/2 cup rose water
- 1/4 cup fresh lemon juice
- 1 bottle 750 ml sparkling wine or champagne, chilled
- Ice
- Fresh rose petals and raspberry garnish optional
Use high-quality ingredients for the best taste. Adjust sugar to your liking.
Instructions
- In a small pot, mix raspberries, sugar, and water. Heat on medium, stirring until sugar dissolves.
- Remove from heat and mash berries. Then, strain the mixture and let it cool.
- In the punch bowl, combine the cooled raspberry syrup, rosé wine, rose water, and lemon juice. Stir well.
- Just before serving, add the sparkling wine and ice. Stir gently.
- Ladle into glasses and garnish with rose petals and raspberries if desired.
Serve right away to enjoy the fizz and chill.
Notes
This punch can be made ahead of time. Mix everything except the sparkling wine and ice. Chill until ready to serve, then add those last two items.
For a non-alcoholic version, replace wines with grape juice and sparkling cider.
Be careful not to add too much rose water, as it can overpower the other flavors.
You can swap raspberries for strawberries or use a mix of berries for variety.