• Make-Ahead

Ingredients

1.  
2. 2 navel oranges
3. 4 bottles (750 ml each) white Vinho Verde
4. 1 cup Rosemary Syrup
5. 1 seedless cucumber, peeled and thinly sliced
6. 1/3 cup mint leaves
7. Ice cubes, for serving

Directions

1. Using a knife, peel the oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. 
2. In a punch bowl, mix the wine and Rosemary Syrup. Add the oranges and cucumber slices; let stand for 1 hour. Garnish with the mint and serve over ice.