Rosé All Day Spritz Punch

Name: Rosé All Day Spritz Punch
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Pretty Simple Cocktails. Copyright © 2024 by Julianna McIntosh. Photographs copyright © 2024 by Lucianna McIntosh. Published in the United States by Clarkson Potter/ Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Photo: Lucianna McIntosh

July 05, 2024

A light and fruity sparkling punch for summer soirées.

Your summer party guests will pleased as punch with this picture-perfect recipe from Julianna McIntosh (aka @join_jules), author of Pretty Simple Cocktails: Margaritas, Cocktails, Spritzes, and More for Every Mood and Occasion. “I like making this in the early summer, when the best strawberries start to hit the market,” McIntosh writes.

Ingredients

Yield:10

1 (750 ml) bottle sparkling rosé
1 cup Lillet Blanc (or Lillet Rosé if you want to lean into the pink)
1 cup hulled strawberries
1 cup freshly squeezed lemon juice (from about 5 large lemons)
1/2 cup cold filtered water
1/2 cup prosecco syrup (or simple syrup)
2 cups standard ice cubes, for the punch bowl
club soda or prosecco to top

Tools:blender, large pitcher or punch bowl
Glass:double rocks or wine
Garnish:Edible flowers, such as food-grade rose petals or white violas; (optional) thinly sliced lemon wheels

Preparation

In a blender, combine the strawberries and water and blend on medium-high speed until the mixture is smooth. Once blended, strain the mixture; you should have about 1 1/2 cups. Pour the 1 1/2 cups strawberry puree into a large pitcher or punch bowl. Add the sparkling rosé, Lillet, lemon juice, and prosecco syrup. Stir and add the ice and lemon wheels (if using).

Prosecco Syrup (1 1/2 cups)In a saucepan, combine 1 cup of prosecco and 1 cup of sugar and bring to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved, about 5 minutes. Remove from the heat and let cool completely. Funnel it into an airtight container or syrup bottle and store in the refrigerator for up to 1 month.

For Each DrinkAdd some ice to a double rocks glass or stemless wine glass. Fill three-quarters of the way to the top with the punch (about 5 ounces per glass). Top with 2 oz. of club soda or prosecco and serve garnished with an edible flower.