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Basil-berry wine punch

Basil-berry wine punch
Los Angeles Times

Maybe it started with the mint in the mojito. Maybe it's those wonderful drinks with lots of basil and ginger you find in Vietnamese restaurants or fusion cafes. Whatever the reason, when it comes to cocktails, it feels like an ... Read more

Total time: 10 minutes, plus 2 to 3 hours infusing time | Serves 6 to 8
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 2 tablespoons simple syrup
  • 1/4 cup torn basil leaves
  • 1/4 cup torn mint leaves
  • 1 bottle Pinot Gris, chilled
  • 1/3 cup red Cinzano
  • 1 (10-ounce) bottle chilled club soda
  • 1 lime, thinly sliced
  • 6 raspberries
  • 6 blackberries
  • Ice cubes

Step 1Puree the raspberries, blackberries and simple syrup in a blender. Pour the puree into a glass bowl.

Step 2Crush 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.

Step 3Strain 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.

Step 4Top it off with a bottle of club soda and stir in lime slices, 6 raspberries and 6 blackberries and ice cubes just before serving.

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


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