Zurracapote

Preparation

1. Step 1

   For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick. Place over low heat and stir just until sugar has dissolved; do not bring to a boil.

2. Step 2

   Pour over apricots and raisins. Let stand 20 minutes. Strain over a bowl and reserve fruit and syrup separately. Discard juniper berries and cinnamon stick. This makes more than needed (2 cups syrup and 1½ cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.

3. Step 3

   For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka. Refrigerate until chilled, at least 3 hours.

4. Step 4

   To serve, divide punch between two 1½-quart pitchers. Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple. Divide remaining lemon and apple, ¼ cup apricot-raisin mixture and 2 cups ice cubes between the pitchers. Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste. Stir before serving.