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07/04/2001 Archived Entry: "Red Fruit Provençal Wine Punch"

I suppose you can think of this as French Sangria, although I wish you wouldn’t. Then again, it is very closely related to Sangria and I have no good reason for you not to think of it that way. Certainly, I have not come up with a better or catchier name in Red Fruit Provençal Wine Punch.

I can’t exactly date my discovery of this delicious, refreshing beverage – could be an aperitif, a general hot-weather sipper, or a fruit dessert cum drink -- but I do know that it was at least 14 years ago because I served it at a memorial service for Bert Greene, who died 14 years ago, and that the inspiration for it came from a French Provençal restaurant that refused to reveal its formula. Over the many years I have been making it, or something like it, the recipe has evolved. Some of you may have one version or another of it in your repertoire because I have been disseminating it for as long as I have had it. It originally appeared in the Daily News under Suzanne Hamlin’s byline. She can’t find anything on it, but of course she clearly remembers it. It’s memorable.

One of the things that she remembers that I apparently didn’t in the past, is that it contains a small measure of sugar. Tipping my hat to that memory, in this year’s version I have you macerating the fruit – cherries, raspberries and strawberries – with a little sugar, which has the benefit of drawing out the fruit juices before you add the wine and spirit. This one-third cup of sugar does not make it a sweet drink. If you want a sweeter drink, feel free to add more sugar.

Red Fruit Provençal Wine Punch

Makes about 2 quarts

1/2 pound cherries, washed, pitted and cut in half
1 pint strawberries, washed, hulled and sliced
1/2 pint raspberries, washed
1/3 cup sugar
1 bottle hearty red wine, such as a Cote du Rhone (Vacqueras would be great), Australian Shiraz, or California Zinfandel
1/4 cup Kirsch or Framboise, or any fruit liqueur (orange is particularly good), or vodka
Zest of 1 orange, cut in several long strips

In a large pitcher combine the fruits and sugar. Gently stir and let stand for about 1 hour.

Pour in the wine and Kirsch or Framboise. Add the orange peel. Stir, then let stand as long as you can resist drinking it. Several hours would be good.

Serve at room temperature, well-chilled, or over ice. You can serve it in a stemmed glass, with the fruit, as dessert. Provide a spoon to eat the macerated fruit.