Berry Punch

Ingredients

• 125 g Raspberries
• 125 g Blueberries
• 125 g blackcurrants (red or white)
• 500 ml sparkling mineral water (well chilled)
• 1 small lime
• 10 g powdered sugar (1 tbsp)
• 1 tbsp orange liqueur
• 3 stems Lemon balm
• 350 ml tonic water (well chilled)
• 200 ml alcohol‑free rosé sparkling wine (well chilled)

Instructions

1. 1.

   Separate the berries, gently rinse them in a bowl if needed, pat dry and set aside about 100 g of each.

2. 2.

   Distribute the remaining berries into two ice cube trays and fill with some mineral water. Return the leftover mineral water to the fridge. Place the trays in the freezer and let them freeze for about 2 hours.

3. 3.

   Meanwhile cut the lime in half, squeeze out the juice and pour it into a punch bowl.

4. 4.

   Add the reserved berries to the bowl. Dust with powdered sugar and drizzle with liqueur.

5. 5.

   Wash the lemon balm, shake dry and pluck the leaves; set aside some for garnish. Finely chop the rest, add to the berries and let steep in the fridge for about 40 minutes.

6. 6.

   Pour the remaining mineral water and tonic water over the berries. Top with the ice‑cold sparkling wine.

7. 7.

   Carefully release the berry ice cubes from the trays and add them to the punch. Garnish with lemon balm leaves and serve immediately.