750ml Prosecco Rose
325ml ginger kombucha
1 pink grapefruit sliced into wedges
2 peaches sliced into wedges
2 nectarines sliced into wedges
juniper berries (optional)
1/4 cup The Wholefood Pantry Maple Syrup
1. In a punch bowl combine prosecco and kombucha in a 2:1 ratio. Stir in the maple syrup, then add the sliced fruit, juniper berries and some ice cubes.
Note: like a spice, juniper berries are a nice flavour infusion, and just like Star Anise or a cinnamon stick, aren’t a nice flavour to eat them whole.