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Rosé  Sangria Punch 

Rosé  Sangria Punch 

Rosé  Sangria Punch 

  • sangria
  • rose
  • Level: Medium
  • Prep: hours

Fruit-drenched, crowd-wowing punch! 


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 


  • Mixing glass
  • Pitcher
  • Ice cube tray

How to Mix

  1. 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
  2. Place prepared fruit into large pitcher
  3. Pour in all remaining liquid ingredients and stir briefly 
  4. Refrigerate for several hours or overnight
  5. Serve over ice and top with fruit 

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