This fuss-free white wine punch recipe, developed by kitchen assistant Phillip Basone, can be made year-round using seasonal fruit. In the summer, use fruits like blackberries, raspberries, and peaches; in the fall, swap the stone fruit for pears, apples, and quinces; in the winter months, feature citrus, cranberries, and starfruit.
Yield: makes 3 Quarts
- 3 (750-ml) bottles of Chardonnay
- <sup>3</sup>⁄<sub>4</sub> cup Grand Mariner
- <sup>1</sup>⁄<sub>2</sub> cup freshly squeezed orange juice
- <sup>1</sup>⁄<sub>4</sub> cup freshly squeezed lime juice
- <sup>1</sup>⁄<sub>4</sub> cup freshly squeezed lemon juice
- 1 cup simple syrup
- 1 ripe plum, thinly sliced
- 1 firm peach, thinly sliced
- 1 orange, thinly sliced
- 2 limes, thinly sliced
- 1 pint raspberries
- In a punch bowl or large glass container, combine chardonnay, Grand Marnier, and orange, lime, and lemon juices. Add the sliced fruit. Serve ladled over ice.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.