Ingredients for Smooth Champagne Punch
- 1 cup triple sec
- ½ cup brandy
- ½ cup Chambord Raspberry Liqueur
- 1 cup unsweetened pineapple juice
- 2 liters chilled ginger ale
- 1 (750ml) bottle dry champagne, chilled
- Ice cubes (optional)
- Fresh raspberries or orange slices (for garnish, optional)
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How to Make Smooth Champagne Punch
- In a freezer-safe container, combine 1 cup triple sec, ½ cup brandy, ½ cup Chambord, and 1 cup pineapple juice.
- Freeze for at least 5 hours, or preferably overnight, until the mixture reaches a slushy consistency.
- In a large punch bowl, gently combine the frozen Chambord mixture with 2 liters of chilled ginger ale.
- Just before serving, gently stir in 1 bottle (750ml) of chilled Champagne. Avoid over-stirring to maintain the slushy texture.
- Add ice cubes if desired (though less may be needed due to the slushy base).
- Garnish with fresh raspberries or orange slices (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
37g
Fat
0g
Carbs
3g
