Rhubarb and Rosé Punch
18 people
0 minutes
5 minutes
Ingredients
- 500 ml Camomile Tea
- 2 tbsp Caster Sugar
- 1 small Lemon , juice only
- 500 ml Pink Gin
- 1 stick Rhubarb , sliced on the diagonal into 2.5cm pieces
- 1 litre Sparking Pink Lemonade
- 700 ml Sparking Rosé Wine
- 12 medium Strawberries , sliced to garnish
Method
- In a large punch bowl, combine the lemon juice and sugar, stirring until the sugar has dissolved, then stir in the gin, camomile tea and rhubarb.
- Cover the bowl and let it sit for 2 hours or overnight in the fridge.
- When you’re ready to serve, put a bag of ice in the punch bowl and
pour in the pink lemonade and sparkling rosé. - Stir gently for a few seconds and garnish with the strawberries.
