Mango ice cream:
4 servings
First make the mango ice cream. Put water and sugar in a saucepan over low heat and stir with a wooden spoon until the sugar dissolves completely. Remove from the heat and pour the syrup in a bowl to let it cool.
Then, blend the syrup with the mango and lemon juice in a blender. Freeze for at least 3 hours.
For the punch, thinly chop the strawberries, add the tablespoon of sugar, and leave in the freezer for 2 hours so that they freeze too.
Mix the Sauvignon Blanc, coconut rum, and strawberries in a large jug, and allow to rest in the fridge for 1 hour.
Once cold, serve the punch in a flute glass and add the mango ice cream over the liquid.
“Punch is a preparation that is culturally related to Christmas and celebrations. The secret to a good punch is to macerate the fruits in the fridge with a little sugar for at least one hour. The more time, the more juice the fruit releases, enhancing its flavor.”
