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Sparkling burgundy and cranberry punch

Christmas cookbook, ACP Books, $12.95
Photography by Dean Wilmot. Styling: Vicki Liley
Photography by Dean Wilmot. Styling: Vicki Liley

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Course: Beverage
Favourite flavours: Easy recipes

Sparkling burgundy and cranberry punch
INGREDIENTS

1¼ cups cranberry juice
1 cup white sugar
1 black-leaf tea bag
125g raspberries,
250g hulled and quartered strawberries
125g blueberries
METHOD

Combine 1¼ cups cranberry juice and 1 cup white sugar in small saucepan; stir over heat until sugar dissolves. Bring to the boil; remove from heat. Add 1 black-leaf tea bag, stand 15 minutes; discard tea bag, cool tea. Combine 125g raspberries, 250g hulled and quartered strawberries and 125g blueberries in a large jug.

Stir in 2 cups ice-cubes and cranberry mixture; refrigerate 2 hours. Stir in 750ml bottle sparkling burgundy before serving.

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