Lemon Champagne Punch Recipes

LEMON CHAMPAGNE PUNCH

Steps:

• Mix lemonade and water and chill.
• Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
• Pour chilled champagne over punch and stir gently.

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 WITH BRANDY AND CITRUS

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

CHAMPAGNE PUNCH WITH GINGER, LEMON, AND SAGE

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.