Recipe: Champagne punch
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.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.