Recipe: Champagne punch
IT'S A CLASSIC: Champagne punch. (Carolyn Cole / Los Angeles Times / May 10, 2013)
Total time: 10 minutes, plus freezing time for the decorative block of ice
Note: From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze.
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 rosé Champagne
Raspberries and blackberries for garnish
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.
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.
Each serving: 75 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sodium.
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