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RECIPE
Summer Punch with Sorbet
6.2 L Shallow Round Dutch Oven
Fruit
Over 2 hours
About 12 cups (3 L)
RECIPE NOTES
Each element of this lively libation offers a playful twist. Your Camomille Dutch Oven becomes the unexpected star, with the colours, texture and flavours of the sorbet bringing delight to each summer party guest.
INSTRUCTIONS
Raspberry-Strawberry Syrup
In a 6.2 L Shallow Round Dutch Oven, bring all of the syrup ingredients to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and let cool. Cover and refrigerate for 1 hour or until completely chilled.
Strain the syrup through a fine sieve placed over a large bowl, pushing down with a Revolution® Ladle to extract as much syrup as possible. Discard the residue. Wash out the Dutch Oven.
Transfer the syrup back into the clean Dutch Oven. Cover and refrigerate until ready to serve.
Punch
Just before serving, add the Prosecco, cranberry juice, ginger ale, lemon juice, lime juice, fresh fruit, herbs and ice cubes to the punch. Using a large ice cream scoop, add balls of raspberry and strawberry sorbet. Serve immediately. Use a ladle to serve the punch and sorbet in Tumbler Glasses.
Note
For a non-alcoholic version, you can replace the Prosecco with the same quantity of sparkling water.
