Ruby Fruit Punch

This rosé wine punch gets its gorgeous ruby color from frozen strawberries that chill the bowl while they melt, doubling as both flavor and garnish. The base starts with a quick sugar syrup simmered on the stove, then combined with orange juice, lemon juice, and a full bottle of rosé.

The frozen strawberries are the move here. They keep everything cold without diluting the punch the way plain ice would, and they soften into wine-soaked bites that guests will fish out of their cups.

Add the carbonated water right before serving so it stays lively and fizzy. Pour too early and you’ll lose all that sparkle.

Kitchen Tips

• Chill every liquid ingredient beforehand so the ice lasts longer in the bowl.
• Use a dry rosé rather than a sweet one. The sugar syrup handles the sweetness, and a dry wine keeps the punch from becoming cloying.
• Slice limes paper-thin for the garnish so they float on the surface instead of sinking.

Variations

• Swap the rosé for sparkling white wine and skip the carbonated water for an all-wine spritzer version.
• Add fresh mint leaves and a splash of grenadine for a deeper ruby color and herbal note.
• Go non-alcoholic by replacing the wine with white grape juice.