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Recipe: Champagne punch

Recipe: Champagne punch
IT'S A CLASSIC: Champagne punch. (Carolyn Cole / Los Angeles Times)

Total time:

10 minutes, plus freezing time for the decorative block of ice

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Servings:

10

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 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 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.

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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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