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
Rose Wine Punch

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


  1. 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.


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