Strawberry-Rhubarb Punch

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 kg Strawberries
  • 150 g Sugar
  • 1 package Vanilla sugar
  • 1 l chilled rhubarb juice
  • 1 (0,75 l) bottle of iced dry white wine
  • 3 Stem(s) Lemon balm
  • 1 (0,75 l) bottle of iced Prosecco

Directions

  1. 1

    Wash the strawberries, dab dry, clean and chop smaller. Mix with sugar and vanilla sugar in a bowl. Leave to stand for about 1 hour until the juice has formed.

  2. 2

    Add the rhubarb juice and wine and let it stand in the refrigerator for about 30 minutes.

  3. 3

    Wash the lemon balm, shake dry and pluck the leaves from the stalks. Add to the punch, fill up with Prosecco and spread on glasses. Serve immediately.