Rhubarb and Rosé Punch

Rhubarb Punch Rhubarb Punch
18 people 0 minutes 5 minutes


  • 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


  1. 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.
  2. Cover the bowl and let it sit for 2 hours or overnight in the fridge.
  3. When you’re ready to serve, put a bag of ice in the punch bowl and
    pour in the pink lemonade and sparkling rosé.
  4. Stir gently for a few seconds and garnish with the strawberries.
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