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5 from 1 vote

Sparkling Rosé Punch with Persimmon & Cranberries

Prep Time5 minutes
Cook Time5 minutes
Servings: 8 TO 10
Author: Adrianna Adarme

Ingredients

Punch:

  • 1 cup water
  • 1 cup sugar
  • 2 inch knob of fresh ginger, peeled and cut into rounds
  • 1 (200ml) small format bottle of St. Germain Elderflower Liqueur
  • 2 (750ml) bottles of rosé champagne

For Garnish:

  • Slices of fuyu persimmon
  • 1 cup fresh cranberries

Instructions

  • In a medium saucepan, combine the water and sugar and place over medium low heat. Stir until the sugar has dissolved. Add the rounds of fresh ginger and bring to a simmer. Immediately turn off the heat, cover and allow to steep for about 10 to 15 minutes. Remove the rounds of ginger and pour into a punch bowl or large pitcher.
  • Add the St. Germain Elderflower Liqueur and stir. If you’re prepping this for a party, then transfer to the fridge until you’re ready to serve. If not, then continue to add the rosé champagne. Add a few cups of ice and garnish with slices of persimmon and fresh cranberries.

Notes

I bet this would work great with regular rosé. If you're using non-sparkling rosé then I think this would be a great make-ahead punch/sangria.
To make this more affordable, I used Trader Joe's brand rosé champagne and guess what?! It tasted great! Probably wouldn't drink that stuff on its own but all mixed up it's awesome.