Basil-berry wine punch
Basil-berry wine punch
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes, plus 2 to 3 hours infusing time | Serves 6 to 8
1/2 pint raspberries 1/2 pint blackberries 2 tablespoons simple syrup 1/4 cup torn basil leaves 1/4 cup torn mint leaves 1 bottle Pinot Gris, chilled 1/3 cup red Cinzano 1 (10-ounce) bottle chilled club soda 1 lime, thinly sliced 6 raspberries 6 blackberries Ice cubes

Step 1 Puree the raspberries, blackberries and simple syrup in a blender. Pour the puree into a glass bowl.

Step 2 Crush the torn basil and mint leaves with your hands and stir into the pureed berries in the bowl. Cover and let stand 2 to 3 hours for the flavors to meld.

Step 3Strain the berries, pressing on the solids to extract all of the juices, and pour the strained syrup into a tall pitcher. Add the bottle of chilled wine. Stir in the Cinzano.

Step 4Top it off with a bottle of club soda and stir in lime slices, 6 raspberries and 6 blackberries and ice cubes just before serving.

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