Lemon/Citrus Champagne Punch
Classic lemon drop Champagne punch is a light drink to serve guests, one that you can sip on all evening. Along with the traditional version, we’ve added a couple of variations – including one that uses luscious Moro blood oranges – to keep it interesting.
Ingredients
Classic Version:
- 3 lemons
- 1/2 cup sugar
- 1 bottle Champagne chilled
- 3/4 cup vodka chilled
- Raspberries to garnish
Lemon Sage Sparkling Punch:
- 3 lemons
- 1 large bunch sage
- 3/4 cup sugar
- 1 1/4 cups fresh lemon juice
- 2 cups gin
- 2 cups ginger liqueur such as Barrow’s or Domaine de Canton
- 6 cups sparkling water
- 2 bottles sparkling wine chilled
- Sage sprigs to garnish
Moro Blood Orange & Pomegranate Champagne Punch:
- 2 Moro blood oranges
- 1/2 cup sugar
- 1/2 cup pomegranate juice
- 1/2 cup vodka
- 1/2 lemon juiced
- 1 bottle Champagne
- Moro blood orange slices to garnish
Instructions
- Using a vegetable paring knife, peel the fruit in a continuous spiral from top to bottom.
- Juice the citrus fruit, and strain out pulp and any seeds.
- Add sugar and an equal amount of water to a saucepan and heat at a medium-high setting, stirring constantly. Bring to a boil, making sure all the sugar has dissolved.
- Remove from heat and add the citrus zest, and sage if applicable. Allow the syrup to cool for about 2 hours.
- Add all the ingredients except the Champagne or sparkling wine, and sparkling water if applicable, to a large punch bowl and stir together.
- Add the Champagne and garnish just before you serve.
Tried this recipe?Let us know how it was!
