Lemon Champagne Punch Recipes

Steps:

• Mix lemonade and water and chill.
• Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
• Pour chilled champagne over punch and stir gently.

Steps:

• Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
• Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.

Steps:

• In a pitcher, combine the lemonade and vodka. Slowly stir in the champagne. Pour into ice-filled glasses and garnish with mint sprigs.
• Cook's Note: To make vanilla-flavored vodka, place 3 whole vanilla beans in a 750 ml bottle of plain vodka. Place the bottle in a cool dark place for at least 10 days to allow the vanilla to infuse the vodka. Open the bottle occasionally during the infusion time.

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).