For the cucumber-raspberry-chervil punch, peel and seed the cucumbers. Cut one cucumber into small cubes. Juice or finely blend the other cucumber and bring to a boil along with the sugar. Chill the juice and the cucumber cubes.
Pour the cooled cucumber juice with raspberry syrup, sugar, gin, raspberries, cucumber cubes and chervil leaves into a pitcher or punch bowl and top with sparkling wine and mineral water. Serve the cucumber-raspberry-chervil punch immediately.
Preparation Tip:
For an even more intense cucumber flavor, use only the fresh raspberries and omit the raspberry syrup.
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