Strawberry And Rhubarb Punch - cooking recipe

Ingredients

1 kg strawberries, hulled and halved
2 tsp vanilla extract
125-150 g sugar
3 stalks lemon balm, leaves removed
1 litre rhubarb juice, chilled
1 litre dry white wine, chilled
1 bottle (750ml) Prosecco, chilled

Preparation

Mix the strawberries, vanilla and sugar in a punch bowl and macerate for about 1 hour, stirring occasionally. Add the rhubarb juice, white wine and Prosecco. Add the lemon balm leaves (or lemon twists, if using) then pour into glasses and serve immediately.