Posted: Tuesday, Jun. 14, 2011
Serve something sweet to your summer guests with this punch by Joy Richard.Strawberry Fields punch
1 750 ml bottle champagne (or other sparkling wine)8 oz Bols Genever or comparable whiskey2 oz fresh lemon juice 6 oz strawberry syrup (recipe below) Ice ring (freeze ice in a bundt pan) Fresh strawberry slices for garnishCombine lemon juice and simple syrup in the bottom of a punch bowl with a spoon.
Add champagne, whiskey and strawberry syrup. Place ice ring in the punch bowl.
Using a ladle, circulate the punch over the ice ring to chill and mix. Add the strawberries used to make the strawberry syrup and ladle into cups.Strawberry Syrup
To make strawberry syrup, cut 1 cup of strawberries into quarters and place them in a heat-proof bowl. In a saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat and stir until the sugar is dissolved. Remove from heat and add strawberries. Let cool for about 20 minutes, then mash strawberries with a potato masher. Let cool completely, then strain out the strawberries.