Citrus ginger rosé punch


Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

  • 1/2 cup minced ginger
  • 1 cup Baker’s Corner Granulated Sugar
  • 1 cup water
  • 2 bottles (750 milliliters each) Trestoria Rosé, chilled
  • 5 cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
  • 2 cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled


In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.

Strain simple syrup and discard ginger.

In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.

Serve in chilled glasses.