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Currant Punch

ribiselcocktail

Infuse the fruit blend Forestberry Cocktail with 100°C hot water for 10-15 minutes and cool it down in the fridge. Wash, core and quarter the peaches. Wash the currants and take the panicles. Mix the fruits with the peach and lemon juice, as well as the peach liqueur. As an alternative to peach liqueur, white rum can also be used. You can sweeten it with sugar or agave syrup as you wish. With the white wine (alternatively, rosé wine can be used) and the tea infused and left for a few hours in the fridge. Before serving, sprinkle with the chilled champagne and garnish the glasses with a sliver of peach or a slice of lemon.

Ingredients for ca. 10 portions:

  • 15g Forrestberry Cocktail
  • 1/2l water
  • 1 bottle white wine
  • 1 bottle prosecco
  • 1/2l peach juice
  • 1/8l peach liqueur
  • 300g currants
  • 700g peaches
  • 2 lemons
  • sugar