Pink Lemonade Champagne Punch Recipes

Steps:

• Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
• When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.

Steps:

• In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

Steps:

• Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
• Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.

Steps:

• Pour the champagne into a punch bowl. Stir in the ginger ale, lemonade concentrate and raspberries. Ladle into champagne glasses or punch cups and serve immediately.