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.
- 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!
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 🙂