Champagne punch
Champagne punch
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes, plus freezing time for the decorative block of ice | Serves 10
Ingredients
1 lemon 1 sugar cube 2 tablespoons cassis 2 tablespoons St-Germain elderflower liqueur 1 large block of ice (see note above) 1 (750 ml) bottle of rose Champagne Raspberries and blackberries for garnish
Preparation

Step 1 Using a vegetable peeler, peel the lemon in lengthwise strips, avoiding the white pith. Reserve the fruit for another use. Place the lemon peel in a sturdy bowl and muddle with the sugar cube until the peels release their oil and the sugar becomes moist and fragrant.

Step 2 In a shaker without ice, shake the lemon peel, sugar, cassis and elderflower liqueur. Strain into a chilled punch bowl over a large block of ice that has been frozen with raspberries and blackberries in it. Add the Champagne and garnish with raspberries and blackberries.

Description
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