A refreshing sparkling rosé punch you can enjoy all day, without the hangover.
Long gone are my 'Rosé All Day' times, replaced with 'Mommin' All Day,' and I think we all know that just doesn't mix well with day drinking. That's why I was so excited to make a fruity and herbaceous punch with Surely Wine Non-Alcoholic Sparkling Rosé, which is dry and crisp, and doesn't leave you with a raging headache the next day.
This punch is so light and refreshing, made with summer berries and basil to make for a delicate, nuanced flavor that’s just sweet enough and will leave you wanting more. With less than 50 calories per glass it’s perfect for summer entertaining, be it a pool party or dinner party drink.
Punches are so often made with too much sugar, which is why I used with Surely Wine Sparkling Rosé as the base, with only 2g of sugar per 8oz. I combined this with fresh raspberries, basil, lemon and just a touch of simple syrup to make for a bubbly and bright rosé punch that's under 50 calories a glass.
This punch is simple, but does call for some ahead-of-time planning if you'd like to make the ice mold. You can skip this step, but just ensure all of your other ingredients are cold so that the ice doesn't melt quickly and dilute your punch. You can watch how I make this ice mold on my Instagram. It will need to be made at least one day before you plan on serving your punch, and can stay in the freezer a few extra days if needed.
For the ice mold and I used lemon, basil, berries and flowers. You could use additional bright fruit slices, edible flowers or other citrus wedges as well and it would be lovely.
Ingredients
Serves 6-8 people
1 bottle of Surely Wine Non-Alc Sparkling Rosé
1 C raspberries (if you use frozen defrost them ahead of time)
10-15 fresh basil leaves
2 large lemons, juiced
3 oz simple syrup
Ice mold (use sliced citrus, brightly colored berries and flowers)
Instructions
In a cocktail shaker or mortar and pestle combine the raspberries, basil and lemon. Muddle to break down the basil leaves.
Add in the simple syrup. Stir to combine and chill until you're ready to make your punch. I recommend doing this step while your ice mold freezes so the flavors infuse more.
When you're ready to make the punch, strain the raspberry basil mixture using a fine mesh strainer to remove all of the seeds and stems. You should be left with about 1/2C of syrup.
In a punch bowl, place your ice mold and add the non-alc sparkling rosé.
Add in your raspberry basil syrup. Gently stir to combine.
Garnish with additional lemon slices, basil, and/or edible flowers.
Serve in champagne flutes, garnished with a fresh basil leaf.
Enjoy as all of your friends and family praise you for your delicious punch!
Tips & Tricks
Make sure all of your ingredients are chilled before making this punch.
The raspberry compote can be kept in the fridge overnight to help infuse more of a basil flavor, and combined with the sparkling rose right before serving.
I used homemade simple syrup as the sweetener. You can also use agave or for less sugar try Stevia simple syrup.
Watch me make this recipe on Instagram. Cheers!