Here is a delicious recipe for a fruity punch that is refreshing on hot summer days.
INGREDIENTS
- 8.8 oz raspberries
- 8.8 oz blueberries
- 4.4 oz redcurrants
- 4 peaches
- 1.8 oz icing sugar
- Juice of 1 lemon
- 1.4 oz orange liqueur
- 2 untreated lemons
- 2 bottles of chilled white or rosé wine (around 750 ml each)
- 1 bottle of rosé champagne or sparkling wine (750 ml)
- Mineral water to top up, as desired
- ½ bunch of lemon balm or mint
HOW TO MAKE IT
- Sort and wash the berries. Wash the peaches, halve them, remove the stones and cut into wedges or bite-sized pieces. Place the fruit in the STAUB 4 qt cocotte with the icing sugar, lemon juice and orange liqueur. Mix everything together carefully and leave to stand for a short while. Wash the untreated lemons well, dry, slice and add them to the fruits.
- Pour in the well-chilled wine. Refrigerate for at least 2-3 hours. Just before serving, add ice cubes and pour in champagne or sparkling wine. If desired, add mineral water.
- Wash the lemon balm or mint, shake dry and add a few leaves to the punch. Fill the punch into glasses and garnish with lemon balm or mint.
Tip
High-quality non-alcoholic wines and fruit sparkling wines are now available as a stylish alternative to alcoholic drinks.
Info
Thanks to the excellent heat-conducting properties of cast iron, the STAUB Cocotte keeps the cold particularly well, which means that the summer punch stays cool for longer.