Strawberry Punch with Basil

Strawberries rinse, clean, cut in half and mix with sugar, basil, orange liqueur and ginger. Leave this fruit mixture to infuse in the refrigerator for one hour. Then add the white wine and infuse for at least another hour. Just before serving, top up the basil-strawberry punch with sparkling wine. Divide the punch evenly among glasses and bring to the table decorated with fresh basil leaves.

Frozen. Just before serving, form the frozen strawberries as “ice cubes” to the punch in the gloeser. This not only looks decorative, the punch remains nicely cooled and is not watered down.

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