Champagne punch Recipe
www.latimes.com
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Total: 10 minutes
Servings: 10
Cost: $5.19 /serving
Author : Betty Hallock
Ingredients
Remove All · Remove Spices · Remove Staples
Export 5 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
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.