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Champagne Punch

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Champagne Punch

Cuisine:World

Course:Dinner

10m prep 0s cook 4h ready

A refreshing champagne punch made with fruit syrup, lemon juice, oranges, and pineapple, chilled and served cold.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 1/2 cup Simple Syrup
    • 2 cup peaches sliced or cubed
    • 2 cup raspberries
    • 3 cup strawberries sliced
    Sub-recipe steps
    1. Proceed as for Simple Syrup. Once the sugar has dissolved, stir in 2 cups sliced or cubed peaches, plums, pineapple, or prickly pear, or 2 cups raspberries, blackberries, or blueberries, or 3 cups sliced strawberries. Simmer, covered, for 10 minutes. Let cool. Strain and chill until needed. Store refrigerated for up to 1 month.
  • 6 ounces lemon juice
  • 4 oranges, thinly sliced
  • 4 cups fresh pineapple chunks
  • Four 750ml bottles brut Champagne, chilled

Let's Cook

  1. Step 1.

    Combine in a large bowl: 6 ounces Fruit Syrup (made with raspberries or strawberries), or to taste; 6 ounces lemon juice; 4 oranges, thinly sliced; 4 cups fresh pineapple chunks

  2. Step 2.

    Stir and refrigerate for 4 hours. Just before serving, place in a chilled punch bowl. Stir and add: Four 750ml bottles brut Champagne, chilled

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