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Rosé Sangria Punch

Fruit-drenched, crowd-wowing punch

Featuring: Rosé

Servings: 8


  • 1 bottle Barefoot Rosé still wine
  • 2 ½ oz. dark rum
  • 6 ¼ oz. each of pomegranate, white cranberry and orange juice
  • 4 ¼ oz. Rosé Syrup (or 3 ¾ oz. maple syrup)
  • 1/2 cup Barefoot Rosé still wine
  • 1/2 cup brown sugar
  • Fresh red pear, green pear and orange cut into thin slices


  1. Prepare the Rosé Syrup by placing 1/2 cup Barefoot Rosé still wine and 1/2 cup brown sugar in a jar with a lid and shake until all sugar is dissolved. Store in refrigerator until ready to use
  2. Place prepared fruit into large pitcher
  3. Pour in all remaining liquid ingredients and stir briefly
  4. Refrigerate for several hours or overnight
  5. Serve over ice and top with fruit

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