Rose Sparkle Punch recipe is one of 280 recipes to be in free Holiday Cookbook

Judith Bell

Food Editor

All of which brings me to one of my favorites: Rose Sparkle Punch. It is attractive, tasty, affordable, and flexible. Depending on the occasion and number of persons attending, the recipe can be doubled…even quadrupled. And, for whatever reason, a non-alcoholic rose wine could replace the alcoholic wine. This will be in the free Holiday Cookbook.

This is not a purist’s punch. It is an ideal choice for family affairs and even small business entertainment.

When my husband, Herb Ketcham, and John Lackens founded the Minneapolis architectural firm The Architectural Alliance, I was pushed into catering their first event and know that we served this punch. It was a hit then and has continued to be served at many of the firm’s events over the years.

Early admin assistant Cindy Sterling Ellsworth said everyone remembers this punch and most have the recipe in their private collection “for family events.”

Rose Sparkle Punch

2 (12-oz.) pkg. frozen sliced strawberries, thawed

½ cup sugar

2 bottles Rose wine

2 (6-oz.) cans frozen lemonade concentrate

1 large bottle sparkling water

In a bowl, combine strawberries, sugar and one bottle of wine. Cover and let stand at room temperature for at least one hour. Turn mixture, straining if desired, into a punch bowl. Stir in frozen lemonade concentrate. Stir until completely thawed.

Add the remaining bottle of wine. Pour in sparkling water. Add block of ice or ice cubes and serve at once. Makes 3 quarts.