Champagne Punch Iii Recipes

CHAMPAGNE PUNCH

Steps:

• In a large bowl or pitcher, stir together the Grand Marnier, vodka, and pomegranate juice. Cover with plastic wrap and chill for at least 1 hour or overnight. (You can do this in the bowl or pitcher you plan to serve the punch in if it can fit in your refrigerator).
• Shortly before serving, slowly pour the pomegranate mixture into a serving pitcher or bowl (if it isn't in there already). Add the ginger ale and champagne. Stir gently to combine. Top with orange slices, lemon slices, and raspberries. Serve cold, garnished with additional fruit and mint.

CHAMPAGNE PUNCH

Steps:

• In a 3-qt. pitcher, combine the juices. Refrigerate until chilled. Just before serving, stir in Champagne. Serve in Champagne glasses. If desired, garnish with lime slices.

CHAMPAGNE PUNCH

Steps:

• Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
• Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.

CHAMPAGNE PARTY PUNCH

Steps:

• In a large pitcher, combine sugar and water; stir until sugar is dissolved. Add the apple juice, pineapple juice, lemon juice, orange juice concentrate and lime juice. Refrigerate until serving. , Just before serving, pour into a punch bowl and add ice cubes. Slowly add ginger ale and champagne.

NEW YEAR'S CHAMPAGNE PUNCH

Steps:

• Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
• In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

LEMON DROP CHAMPAGNE PUNCH

Steps:

• With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
• Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
• Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.