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Serves: 18 people
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500 ml Camomile Tea
2 tbsp Caster Sugar
1 small Lemon
, juice only
500 ml Pink Gin
1 stick Rhubarb
, sliced on the diagonal into 2.5cm pieces
1 litre Sparking Pink Lemonade
700 ml Sparking Rosé Wine
12 medium Strawberries
, sliced to garnish
- In a large punch bowl, combine the lemon juice and sugar, stirring until the sugar has dissolved, then stir in the gin, camomile tea and rhubarb.
- Cover the bowl and let it sit for 2 hours or overnight in the fridge.
- When you’re ready to serve, put a bag of ice in the punch bowl and
pour in the pink lemonade and sparkling rosé.
- Stir gently for a few seconds and garnish with the strawberries.