Pink Lemonade Moscato Punch

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  • Level: Easy
  • Total: 6 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: Serves 6
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Ingredients

4 ounces raspberries (about 64 raspberries)

2/3 cup sugar

1 cup freshly squeezed lemon juice (from about 10 small lemons), plus 12 thin lemon rounds for garnish

One 750-milliliter bottle pink sparkling Moscato, chilled 

6 large mint sprigs

Directions

Special equipment:
2 standard 16-cube ice cube trays
  1. Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
  2. Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
  3. When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.