Cruchons are cold, refreshing drinks made from a mixture of different wines with the addition of fresh or preserved fruit and berries. They can be mildly alcoholic or strong. Cognac, rum or spirits are added to the latter, in addition to wine. Summer is the best time to make them. Cruchon is served in big cruchon bowls. Pour the wine into glasses with a glass or plastic spoon.
1 bottle of champagne
500 g strawberries
sugar – 2 tbsp.
1 bottle of dry white wine
200 g cherries
Step by step recipe
Put the champagne in the refrigerator ahead of time. Prepare the ice. Rinse, wash and dry the strawberries well. Set aside a few nice strawberries for decoration. Put the rest of the strawberries in a bowl and sprinkle with sugar. Place in the refrigerator for 1 hour to allow the strawberries to run dry.
Wash the peaches and cherries and pat dry. Cut the peaches in half, remove the pips and then slice. Do not remove the pips from the cherries.
Take the strawberries out of the refrigerator and pour them together with the seeping juice into a crochet pan. Add the peaches and cherries. Pour in the dry wine and leave again in the refrigerator for at least 1 hour.
Just before serving, add the strawberries to the croissant pan. Pour in the cold champagne. Put a few scoops of ice in the glasses and pour out the croissant.
Weak and strong Cruchon can also be served. Cognac, rum and strong liqueurs are added to the latter, in addition to dry wine and champagne. For example, you can add 200ml of cognac or strawberry liqueur to this drink.
The fruit and berries for the croissant should be chosen so that the aroma of some products does not drown out the others. Strawberries and peaches give a perfect combination of flavour and aroma, while neutral cherries are suitable for all combinations.
For children, you can make a cruchon based on natural juice and sparkling mineral water.