In the summer heat, there’s nothing better than a pitcher full of delicious, refreshing fruit punch. It’s also a simple way to serve a group when you’re entertaining. This vibrant colored punch gets its hue from fresh blackberries and Rosé wine. And just so you know this is an adult beverage, there’s a good measure of vodka as well. You can mix it up ahead of time and let it chill, before serving it with lots of ice, lime slices, and fresh blackberries. The combination of sweet and tart is just right, balanced by fresh lime juice and simple syrup.
Make the simple syrup, and while it cools, squeeze the limes. Then crush the blackberries with the other ingredients, strain the mixture into a big pitcher, and voila! Your pitcher drink is ready to enjoy. Sip this, in the company of family and friends, and enjoy your holiday weekend. I have to give a special shout out to my Canadian family and friends. Happy 150th Birthday Canada! All the best! Cheers!
Blackberry Rosé Punch
A summer pitcher drink made with crushed blackberries, Rosé wine, fresh lime juice, simple syrup, and vodka. Delicious, refreshing, and great for summer parties.
- 1 pint fresh blackberries (plus a few extra berries for garnish, if you like)
- 6 ounces simple syrup
- 1 bottle (750-ml) dry Rosé wine
- 8 ounces vodka
- 6 ounces freshly squeezed lime juice (you will need about 8 limes)
- Thin lime slices, for garnish
Place the pint of blackberries and the simple syrup in a large pitcher and muddle until the fruit is crushed, but not completely pureed. Add the wine, vodka, and lime juice and stir to combine. Let stand for 10 minutes.
Strain the mixture through a fine sieve into another pitcher, and set in the refrigerator to chill. When ready to serve, pour the punch into ice-filled glasses and garnish with lime slices and fresh blackberries.
Make simple syrup by combing equal amounts of water and granulated sugar (1 cup of each) in a small saucepan. Bring the mixture to a simmer, then remove from the heat and allow to cool. You will have more than you need for this recipe, but it keeps in a tightly covered container in the refrigerator. See the original recipe here.