Rosé Sangria Punch
Rosé Sangria Punch
- Level: Medium
- Prep: hours
Fruit-drenched, crowd-wowing punch!
Ingredients
To make the Rose Syrup:
- 1/2 cup Barefoot Rosé still wine
- 1/2 cup brown sugar
To make the Punch:
- 1 bottle Barefoot Rosé still wine
- 2 1/2 oz dark rum
- 6 1/4 oz each of pomegranate, white cranberry and orange juice
- 4 1/4 oz Rosé syrup (or 3 3/4 oz maple syrup)
- Fresh red pear, green pear and oranges cut into thin slices
Tools
-
Mixing glass
-
Pitcher
-
Ice cube tray
How to Mix
- Prepare the Rosé syrup by placing 1/2 cup Barefoot Rosé still wine and 1/2 cup brown sugar in a jar with a lid and shake until all sugar is dissolved. Store in refrigerator until ready to use
- Place prepared fruit into large pitcher
- Pour in all remaining liquid ingredients and stir briefly
- Refrigerate for several hours or overnight
- Serve over ice and top with fruit
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