Fourth of July Sparkling Rosé Punch with Blueberry Ice Rings

How to Make Fourth of July Sparkling Rosé Punch with Blueberry Ice Rings

1. 1

   Step 1: Make blueberry ice rings

   Scatter fresh blueberries evenly into a bundt pan or ring-shaped silicone mold, then pour cold water over them to fill the mold. Cover and freeze until solid, at least 4 hours or overnight for best results; the blueberry rings are the striking centerpiece and keep the punch chilled.

   For this step

   • 1 1/2 cupsFresh blueberries
   • 3 cupsCold water (for ice rings)
   
2. 2

   Step 2: Prep fruit and sweet-tart mix

   Hull and thinly slice the strawberries and measure out agave syrup and lemon juice. In a large punch bowl or pitcher, whisk the agave and lemon juice together until smooth; this brightens the punch and balances the wine's acidity.

   For this step

   • 1/4 cupAgave syrup (or simple syrup)
   • 2 tbspFresh lemon juice
   • 1 cupFresh strawberries, hulled and thinly sliced
   
3. 3

   Step 3: Chill your bottles and soda

   Place the sparkling rosé and club soda in the refrigerator until very cold. Chilled components preserve the bubbles and reduce the amount the rings need to do the chilling work.
   
4. 4

   Step 4: Assemble the punch

   Carefully unmold the blueberry ice rings and place one or two in the bottom of your punch bowl (reserve a couple for later). Add the sliced strawberries, pour in the chilled sparkling rosé, and top with chilled club soda. Gently stir once to combine, then tuck mint sprigs into the ice ring and around the bowl for garnish.

   For this step

   • 2 bottleSparkling rosé (chilled)
   • 2 cupsClub soda or lemon-lime soda (chilled)
   • 8 sprigsFresh mint sprigs (for garnish)
   
5. 5

   Step 5: Serve and refresh as needed

   Ladle punch into glasses, adding a piece of strawberry and a mint leaf to each for garnish. Replace or add extra blueberry ice rings as they melt to keep the punch cold and visually festive.
   

1. Scatter fresh blueberries evenly into a bundt pan or ring-shaped silicone mold, then pour cold water over them to fill the mold. Cover and freeze until solid, at least 4 hours or overnight for best results; the blueberry rings are the striking centerpiece and keep the punch chilled.
2. Hull and thinly slice the strawberries and measure out agave syrup and lemon juice. In a large punch bowl or pitcher, whisk the agave and lemon juice together until smooth; this brightens the punch and balances the wine's acidity.
3. Place the sparkling rosé and club soda in the refrigerator until very cold. Chilled components preserve the bubbles and reduce the amount the rings need to do the chilling work.
4. Carefully unmold the blueberry ice rings and place one or two in the bottom of your punch bowl (reserve a couple for later). Add the sliced strawberries, pour in the chilled sparkling rosé, and top with chilled club soda. Gently stir once to combine, then tuck mint sprigs into the ice ring and around the bowl for garnish.
5. Ladle punch into glasses, adding a piece of strawberry and a mint leaf to each for garnish. Replace or add extra blueberry ice rings as they melt to keep the punch cold and visually festive.