Rosé All Day Spritz Punch

• 1(750 ml) bottle sparkling rosé
• 1 cupLillet Blanc (or Lillet Rosé if you want to lean into the pink)
• 1 cuphulled strawberries
• 1 cupfreshly squeezed lemon juice (from about 5 large lemons)
• 1/2 cupcold filtered water
• 1/2 cupprosecco syrup (or simple syrup)
• 2 cupsstandard ice cubes, for the punch bowl
•  club soda or prosecco to top

Preparation

1. 1.

   In a blender, combine the strawberries and water and blend on medium-high speed until the mixture is smooth. Once blended, strain the mixture; you should have about 1 1/2 cups. Pour the 1 1/2 cups strawberry puree into a large pitcher or punch bowl. Add the sparkling rosé, Lillet, lemon juice, and prosecco syrup. Stir and add the ice and lemon wheels (if using).

2. 2.

   Prosecco Syrup (1 1/2 cups)In a saucepan, combine 1 cup of prosecco and 1 cup of sugar and bring to a simmer over medium heat, stirring occasionally until the sugar has completely dissolved, about 5 minutes. Remove from the heat and let cool completely. Funnel it into an airtight container or syrup bottle and store in the refrigerator for up to 1 month.

3. 3.

   For Each DrinkAdd some ice to a double rocks glass or stemless wine glass. Fill three-quarters of the way to the top with the punch (about 5 ounces per glass). Top with 2 oz. of club soda or prosecco and serve garnished with an edible flower.