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

1. 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.
2. 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.
3. 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.