Rose Wine Punch
For a fruitier punch, let the fruit sit in the wine overnight. When ready to serve, strain the wine, and add freshly sliced fruit.
- Servings: 10
Source: Martha Stewart Living, September 1997
- 1/4 cantaloupe, peeled
- 1 small peach, pitted
- 1 small nectarine, pitted
- 2 bottles chilled dry rose wine
- 6 tablespoons sugar
- 1 1/2 cups golden or red raspberries
Slice cantaloupe, peach, and nectarine into bite-size pieces. Pour wine into a large pitcher, and stir in sugar. Add sliced fruit and raspberries, and refrigerate, covered, for 2 hours.