Ingredients:

  • 750 ml dry Provencal-style Rosé wine
  • 120 ml elderflower liqueur
  • 60 ml fresh lemon juice, strained
  • 30 ml light agave nectar
  • 150g fresh strawberries, hulled and vertically sliced
  • 100g fresh raspberries
  • 1 large lemon, sliced into thin wheels
  • 250 ml chilled sparkling water
  • 8 edible pansies or violas
  • 8 fresh mint sprigs

Instructions:

  1. Place the 150g sliced strawberries and 100g raspberries into the bottom of your large pitcher. Drizzle the 30 ml agave nectar over the fruit and let it sit for about 5 minutes. This small wait time helps the fruit start releasing its natural sugars.
  2. Pour in the 120 ml elderflower liqueur and 60 ml fresh lemon juice. Stir very gently with a long spoon. You want to coat the fruit without mashing it. This creates a concentrated flavor base before you even add the wine.
  3. Add the 750 ml bottle of dry Rosé wine to the pitcher. Give it one slow stir to combine the liqueur and wine. At this point, add the lemon wheels. They add a bright visual contrast to the red berries.
  4. Cover the pitcher and place it in the fridge for at least 2 hours. This is non negotiable. The flavors need this time to marry. If you skip this, the elderflower will taste separate from the wine.
  5. Just before your guests arrive, tuck the 8 fresh mint sprigs and 8 edible pansies into the top of the pitcher. The mint should be submerged slightly to keep it hydrated and fragrant.
  6. Right before pouring the first glass, add the 250 ml chilled sparkling water. Use a slow, steady pour to keep as much carbonation as possible. Stir once, very slowly, from the bottom up to distribute the bubbles.