Recipe: Champagne punch

IT'S A CLASSIC: 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

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.


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.