If you are looking for something a bit more elegant to serve this Labor Day weekend or at your next soiree, I got you covered with this Lavender Rosé punch. Although here at popular NYC watering holes, it seems like this über popular pink wine has been frozen, froofed, shrubbed and shaken, Rosé is still far from passé.
One of the best plants I’ve grown in my garden is lavender. I love the smell of it when I pass by and I love to harvest the dried blooms to use in the kitchen. The best part, it comes back every year on its own.
Who wants to mix a complicated cocktail when you’re expecting guests? Also, who wants to keep mixing individual cocktails? that’s why I am a big fan of batch cocktails and why I always create one for my guests to serve themselves as well as a non-alcoholic punch.
In the girlie part of my brain, pink and purple will forever go together and the colors, in addition to the flavors were the inspiration for this cocktail.
To make this lovely punch, you have to first create the lavender syrup unless you have a store bought version on hand. It’s crazy to buy it because, in less than 10 minutes, you can have your own. The recipe below for homemade lavender syrup yields about a cup and a half. Save the rest to create other cocktails or to add some flavor to sparkling water.
Speaking of sparkling water, I highly recommend Gerolsteiner. It’s always been my go-to brand when in Europe and it’s now readily available in the USA. And no, the company is not paying me to say this and neither did they send me free product. It’s all natural and I love its refreshing taste.
For the rosé, make sure you choose a dry version or the result will be too sweet. You can control the sweetness of the recipe by the amount of lavender syrup you add to the batch.
Sparkling Lavender Rosé Punch
Ingredients
For the Lavender Syrup:
- 1 Cup Sugar
- 1 Cup Water
- 1 Tablespoon Dried Lavender
For the Punch:
- 1/4 Cup Lavender Syrup
- 2 bottles Dry Rosé, chilled
- 1 bottle Gerolsteiner Mineral Water, chilled
- Lavender Sprigs for garnish
Instructions
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Place the sugar, water, and lavender in a saucepan over medium heat. Cook until the sugar has dissolved.
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Strain out the lavender buds and discard.
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Place the lavender syrup in the refrigerator and chill.
Mix the Punch:
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Stir together the lavender syrup, rosé and mineral water in a punch bowl or dispenser.
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Add the fresh lavender sprigs and serve.
Recipe Notes
The amount of lavender syrup in this punch does not make it very sweet. For a sweeter version, add more, one tablespoon at a time until it is sweet enough for your taste.
