Serve something sweet to your summer guests with this punch by Joy Richard.
“Strawberry Fields” punch1 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 SyrupTo 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.