Zurracapote

Directions

1. 1
   For the zurra red wine syrup: In a pot, combine wine, sugar, juniper berries and cinnamon stick.
2. 2
   Place over low heat and stir just until sugar has dissolved; do not bring to a boil.
3. 3
   Pour over apricots and raisins.
4. 4
   Let stand 20 minutes.
5. 5
   Strain over a bowl and reserve fruit and syrup separately.
6. 6
   Discard juniper berries and cinnamon stick.
7. 7
   This makes more than needed (2 cups syrup and 1 1/2 cups fruit), but syrup and fruit may be stored separately, covered and refrigerated, for up to 1 month.
8. 8
   For the zurracapote: In a 3-quart container, combine the zurra syrup, wine, liqueur and vodka.
9. 9
   Refrigerate until chilled, at least 3 hours.
10. 10
    To serve, divide punch between two 1 1/2-quart pitchers.
11. 11
    Fill each of 12 tall glasses with ice, 1 slice lemon and a spoonful of diced apple.
12. 12
    Divide remaining lemon and apple, 1/4 cup apricot-raisin mixture and 2 cups ice cubes between the pitchers.
13. 13
    Pour 5 ounces zurracapote into each glass, and top with 1 ounce of Sprite, or to taste.
14. 14
    Stir before serving.