Prepare the apricot punch one day before serving, if possible, so that the fruit can infuse well and the aroma of the basil can develop fully. Put the sugar and 1 tablespoon of water in a saucepan. Let it caramelise while stirring over medium heat. Deglaze with 1/8 l wine and 1/8 l water. Reduce by half. Take a sprig of the basil aside and put it in a glass of water. Place 2 bunches of basil in the hot broth and leave to infuse for at least 30 minutes. Remove the basil and add 1/8 litre of wine to the broth. Wash, halve and pit the apricots. Cut the apricots into small cubes. Cover with liqueur and refrigerate overnight. Mix the marinated apricots with the basil sprig and half of the basil wine and pour into a punch bowl. Top up the punch with cold sparkling wine just before serving. If necessary, add more wine to the apricot punch.
Ingredients :
100 g Sugar
1/4 L White wine
1/8 L Water
2 bunch Basil
500 g Fresh apricots
0,2 L Apricot liqueur
0,75 L Sparkling wine
6 servings 325 kcal per serving
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