ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Champagne Punch

Yield about 3 quarts

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes