Rosé Sangria

When we were in Georgia a few weeks ago my grandma gave me her punch bowl and 50 punch cups for Hunter and I to enjoy.  My grandparents bought the punch bowl in Honolulu the year my dad was born for New Years Eve, and somewhere there’s a picture of baby Bill in it.  I was thrilled to get a family piece with fun history, and thought it’d be perfect to use at the supper club I was about to host.  I looked around for a good recipe, and decided to make a rosé sangria that would be great for late summer.

Rosé Sangria

Ingredients:punch 04

  • 750 mL bottle Rosé Wine
  • 1 C pink grapefruit juice
  • 3/4 C bourbon
  • 1/2 C honey
  • 1/4 C chambord (raspberry liqueur)
  • 2 C watermelon balls
  • 1 1/2 C fresh sliced strawberries
  • 6 ounces fresh raspberries

Pour the rosé, grapefruit juice, bourbon, honey and chambered in a large pitcher or bowl.  Stir well until the honey dissolves into the mixture.  Add the watermelon balls and strawberries.  Cover and refrigerate for at least 2 hours.

When you’re ready to serve, taste it.  If you want it a little sweeter, add more honey.  Add the raspberries in and pour into your glasses!

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Edits: First of all, I doubled the recipe — we can be thirsty girls!  I ended up using some peach liqueur instead of chambord because it was wayyyyy cheaper, and I only needed a little bit.  I also used frozen raspberries (and more than 6 ounces) to act like ice cubes and keep the punch cold while it was out.  And I made this the night before since I didn’t have enough time to get it together before the girls came over.  Oh, and if you don’t have a melon baller, just use a teaspoon!

Results: It was delicious!  I was worried it was going to be really sweet, but it wasn’t — it was more refreshing than anything.  It got a thumbs up from the girls too!  I will be keeping this recipe around to use another time in my punch bowl 🙂

punch 02

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