Apricot Punch with Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 9 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g suar
- 1 tablespoon water, cold
- 125 ml white wine
- 125 ml water
- 2 bunch basil
- 125 ml white wine
- 500 g apricot (s), fresh, halved, pitted, finely diced
- 200 ml liqueur (apricot liqueur)
- 750 ml sparkling wine
Print Recipe
Pin Recipe Instructions
- Put sugar and 1 tablespoon water in a saucepan and let caramelize over medium heat while stirring. Add 125 ml each of white wine and water and deglaze the caramel with it, then reduce the liquid by half.
- Remove a twig from the basil and put it in water first. Place the basil in the hot stock and let it steep for at least 1/2 hour. Then remove and pour another 125 ml of white wine.
- Put the apricot cubes with the apricot liqueur in a suitable container and let it steep overnight.
- The next day, place in a punch bowl and add the fresh sprig of basil and half of the basil-wine mixture. Mix everything well and season with basil if necessary. If necessary, add the remaining basil-wine mixture.
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