Raspberry Rose Punch

Sweet and feminine, with the perfect summer kick, this raspberry rose punch will be a hit at your Christmas parties and summer barbecues this year.

Preparation time

  • Ingredients 9
  • Prep Time 00:10


  • 750 mls rose wine
  • 250 mls vodka
  • 1 L Pink Lady apple juice
  • 1 L lemonade
  • 2 punnets fresh raspberries
  • 2 limes sliced


  1. Make syrup by heating frozen raspberries, caster sugar and lime juice in a saucepan until raspberries are soft and sugar dissolves. Press through a sieve to remove seeds. Refrigerate to cool completely.
  2. Place 2 cups of ice in your chosen serving bowl or jug. Top with wine, vodka, juice and lemonade. Stir in a few tablespoons of raspberry syrup. Top with fresh raspberries and lime slices.


The raspberry syrup is optional and more for colour than flavour, so add as much or as little as you like.

Any leftovers are delicious served with ice-cream!

Choose a lovely dry rosé.

Source: bestrecipes.com.au