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 whiskey
2 oz fresh lemon juice
6 oz strawberry syrup (recipe below)
Ice ring (freeze ice in a bundt pan)
Fresh strawberry slices for garnish
Combine 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.