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Basil-berry wine punch

Time 10 minutes
Yields Serves 6 to 8
Basil-berry wine punch
(Los Angeles Times)
1

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

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.

3

Strain 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.

4

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

Make a simple syrup by heating 2 tablespoons sugar with an equal amount of water until it dissolves.

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