Recipe courtesy of Ivy Mix
Recipe courtesy of Ivy Mix
Watch how to make this recipe.
Citrus Champagne Punch
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- Level: Easy
- Total: 8 hr 15 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 347
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
New Year's Eve is all about champagne, and this punch is fun for everybody involved. The secret is oleo saccharum—a citrusy, three-ingredient syrup that's hard to pronounce, but easy to make.
- Level: Easy
- Total: 8 hr 15 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 347
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
Ingredients
Oleo Saccharum
Champagne Punch
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Directions
- For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
- For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
- Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.
