Not only berries and fruits are suitable for making punch. Try using fragrant blossoms, such as lime, violet or rose, spicy herbs, such as woodruff, peppermint or basil, or a refreshing vegetable, such as cucumber.
Alcohol goes to your head faster with sugar, so use it in moderation; you can always sweeten it. The same applies to high-proof liquor: It is used for flavoring, but must never dominate a punch bowl – otherwise a headache is announced a day later.
Don’t skimp on the wine, and don’t skimp on the quality.
It does not have to be a top drop, but good middle class is worthwhile. The same also applies to the champagne: The grip to a nobler sort lets your guests likewise still think on the next morning pleasantly of the summer punch. By the way, mineral water can also be used instead of champagne. Both are always added just before serving, so that the sparkling carbonic acid does not evaporate. therefore also always flow leisurely into the punch.
And here is the recipe for a punch, which can be prepared with or without alcohol (peach punch): Dip the peaches briefly in boiling water, remove the peel, cut them in half, remove the stone and cut the flesh into slivers.
Put them in a large enough bowl and mix them with the sugar, the liqueur if you like, and e
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