Champagne Punch

Recipe from

Oxmoor House


Whole strawberries
Fresh mint leaves
1/2 cup light corn syrup
1/2 cup brandy
1 (750 ml) bottle Sauterne, chilled
1 (28-ounce) bottle club soda, chilled
1 (750 ml) bottle champagne, chilled


Pour water into a 9-cup ring mold to a depth of 1/4-inch; freeze until firm. Arrange strawberries and mint leaves on top of frozen layer. Pour 3/4 cup ice cold water over top, and freeze. Continue adding 3/4 cup ice cold water and freezing after each addition until mold is filled. Freeze overnight until solid.

Combine syrup and brandy in a large punch bowl, stirring until well blended. Stir in Sauterne. Just before serving, stir in club soda and champagne. Remove ice ring from mold, and add to punch bowl.