Summary

Ingredients

• 700 ml sparkling wine, medium dry
• 700 ml white wine, dry
• 250 g raspberries, frozen
• 200 g currants, red
• 100 ml raspberry syrup
• Mineral water to fill up
• Currant juice, red, if necessary

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Instructions

1. In a punch bowl, let the wine, raspberries, currants and syrup cool and steep overnight. Fill up with sparkling wine and mineral water to taste before serving.
2. For those who find that too sweet, I recommend 400 g currants, crush half of them and add the juice, or use red, sour currant juice.