Apricot and kiwi punch

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Ingredients (approx. 15 glasses):
2 medium-sized kiwifruit
500 g Apricots
6 cl Licor 43 (Spanish spice liqueur)
1 (0.7 l) Bottle of dry white wine
2 (0.7 l each) bottles of dry sparkling wine

15 minutes

light

1.: Kiwis peel and cut in slices. Wash the apricots, pat dry, cut in half and remove the stone. Cut the fruit smaller if you like. Place the kiwi fruit and apricots in a punch bowl. Pour Licor 43 over it and cover it and let it steep for about 30 minutes. Top up with well-chilled white wine and sparkling wine. Serve immediately
2nd: Tray: la Galleria

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