RECIPES
Summer berry and ruby cabernet punch
By Maggie Beer
25 minutes
Preparation Time
Cooking Time
8 to 10 servings
INGREDIENTS
2 bottles Sparkling Ruby Cabernet, super chilled
2 punnets strawberries, cut into quarters
2 punnets raspberries
2 punnets blueberries
½ bunch fresh mint
Crushed ice, to serve
METHOD
- Place the Sparkling Ruby Cabernet into the freezer 20 minutes before serving.
- Pour the Sparkling Ruby Cabernet into a punch jug and add strawberries, raspberries, blueberries and mint.
To serve
- Pour into glasses filled with crushed ice.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
