Chilean Strawberry Wine Punch

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Borgoña is Chile's beloved warm-weather refresher, a ruby-red punch built on local red wine and sun-ripened strawberries. A splash of citrus and a whisper of sweetness round out the fruit, making it the unofficial cocktail of Chilean summer afternoons. Serve it ice-cold in tall glasses for an effortless crowd-pleaser.

Nutrition Facts

Per serving (estimated)

• 275 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 21 gSugar
• 1 gProtein
• 15 mgSodium
• 310 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 55 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the punch

• 1 bottle (750 ml) Chilean red wine, such as Carménère or Merlot, well chilled
• 2 cups fresh strawberries, hulled and sliced, plus extra for garnish
• 1/4 cup granulated sugar
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 cup chilled sparkling water or lemon-lime soda
• 2 cups ice cubes
• Fresh mint sprigs, for serving

Directions

1. Pour 1/2 cup of the wine into a small saucepan, add the sugar, and warm over low heat, stirring until the sugar fully dissolves into a quick syrup. Remove from the heat and let cool to room temperature.
2. In a large pitcher, combine the sliced strawberries, orange juice, lemon juice, and the cooled wine syrup. Use a wooden spoon to gently press the strawberries so they release their juices.
3. Pour in the remaining wine and stir once or twice to combine. Cover and refrigerate the pitcher for at least 2 hours, or up to 6 hours, so the fruit infuses the wine.
4. Just before serving, pour in the chilled sparkling water or soda and give the punch one gentle stir to keep the fizz lively.
5. Fill four tall glasses with ice cubes and divide the strawberry-wine mixture evenly, spooning some of the macerated berries into each glass.
6. Top each glass with a sprig of fresh mint and a fresh strawberry slice on the rim, then serve immediately while cold and bubbly.

Cook’s Notes

• A fruity Chilean red like Carménère or a young Merlot gives the punch its signature berry-forward character; avoid heavily oaked or tannic bottles.
• Chill the wine thoroughly before mixing so the ice does not dilute the punch too quickly.
• Always add the sparkling water right before serving, since adding it earlier will cause it to go flat.
• For a stronger version, replace 2 tablespoons of the wine with Chilean pisco or aguardiente.
• The punch tastes best after at least 2 hours of maceration, when the strawberries have infused the wine.

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