(approx. 15 min.) Trim gooseberries a little at the top and bottom and cut in half. Pluck the currants from the stem. Cut the vanilla pod in half lengthwise and remove the pulp.
Put all the berries in the punch bowl form, add honey, vanilla pulp, lemon zest, ginger and raspberry syrup. Mix well, cover and leave to cool for 120 minutes. Now add chilled currant juice and mineral water, stir well. Fill the punch into juice glasses and garnish with mint croissants.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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