How to Make a Champagne Party Punch

Champagne punch will be an excellent starting drink at any summer party.

Champagne punch, in all its sparkling goodness, is still the ultimate party drink. Its origin is from East Indian panch, a concoction of five ingredients --- water, lemon, sugar, tea or spices, and arrack, a fermented palm sap. Champagne punch is served cold, and it's quick, easy, and inexpensive to make. It will definitely please the palate, whether it's served at a barbecue buffet or wedding dinner. 

Things You'll Need

• Punch bowl
• Ladle
• 2 750 ml bottles of Brut Champagne
• 1 750 ml bottle of Riesling white wine
• 2 cups frozen cranberry juice concentrate
• 2 cups frozen pink lemonade concentrate
• 2 cups frozen limeade concentrate
• 1/2 cup water
• 1/2 cup sugar
• 1 cup fresh cranberries
• 1 cup fresh mint leaves
• Lemon or orange slices
• Ice cubes

Instructions

1. Make sure the key ingredients are at ideal serving temperature. Champagne is best served when it is 45-49 degrees Fahrenheit. White wines like Riesling should be served at 50-55 degrees. Refrigerate the unopened bottles for 3-4 hours before serving. If you are pressed for time, place them in a bucket of ice for 20-30 minutes before opening.

2. Remove the citrus peel with a peeler. Do not include the white pith. Refrigerate fruit for other uses.

3. Boil water and sugar in a saucepan. Stir the syrup consistently to dissolve the sugar completely. Simmer for five minutes, then set aside to cool.

4. Chop up cranberries or puree in a blender. Place the cranberries in a punch bowl and add ice and lemon peel strips.

5. Combine cranberry juice, pink lemonade, limeade concentrate, and Riesling in the bowl. Tilt the bowl slightly and slowly empty the contents of Champagne bottles into it. Stir gently.

6. Add syrup to sweeten as desired. Stir again.

7. Garnish with fresh sprigs of mint or lemon strips.

Tips & Warnings

• Substitute frozen orange juice concentrate, pomegranate juice concentrate or fruit sherbet for frozen cranberry juice, pink lemonade and limeade concentrates. If you use sherbet, you can do away with the syrup since the sherbet will add lots of sweetness to your punch.

• Instead of Riesling, you can use ginger ale, sparkling apple cider, white rum or any fruit-flavored liqueur.

• Cranberries can be replaced with strawberries, pomegranate arils, or seeded watermelon pieces to flavor your punch.

• Some guests may find this recipe too sweet. Place an extra bottle of Champagne next to the punch bowl for those wanting an extra dry kick in their punch glasses.

References

• Great Party Recipes: Champagne Punch Recipes