Grind 250 grams of raspberries with the sugar. Rinse lemon balm, pluck coarsely.
Raspberry pulp, syrup and whole raspberries (not thawed) in a punch bowl form, put lemon balm on top and infuse in about an hour. Top with crystal wheat, stir briefly and set aside to cool. Before bringing to table, add prosecco and raspberry brandy, mix briefly, bring to table ice cold.
Serve:
Pour punch into glasses, garnish with slice of a lemon and lemon twist. Serve with small spoons.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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