Ingredients for Champagne Punch
- 1 cup granulated sugar
- 1 cup water
- Lemon Juice
- Frozen Orange Juice
- Apricot Nectar
- Cranberry Juice Cocktail
- Apple Juice
- Pineapple Juice
- 2 liters chilled ginger ale
- 1 bottle (750ml) chilled Champagne
- Mineral Water
- Cherries
- Citrus Slices
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How to Make Champagne Punch
- In a saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil over medium heat and stir until the sugar is completely dissolved. Boil for 1 minute.
- Remove from heat and let the sugar syrup cool completely.
- In a large punch bowl, combine 2 cups cranberry juice, 1 cup orange juice, 1/2 cup lemon juice, and the cooled sugar syrup. Stir well to combine.
- Refrigerate the punch for at least 2 hours to chill thoroughly. When ready to serve, pour the punch over a large ice ring or ice blocks (made with distilled water for a clearer punch if using a punch fountain).
- Just before serving, gently add 2 liters of chilled ginger ale and 1 bottle (750ml) of chilled Champagne. Stir gently to combine.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
83g
Fat
0g
Carbs
7g