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Summer sips

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.