Best Lemon Champagne Punch Recipes

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LEMON CHAMPAGNE PUNCH



Lemon Champagne Punch image

This is a lovely lemony champagne punch that has a luscious flavor and golden color. Very light and refreshing.

Provided by Karen..

Categories     Punch Beverage

Time 20m

Yield 50 punch cups

Number Of Ingredients 5

4 (12 ounce) cans frozen lemonade concentrate
1 1/2 quarts water
2 liters ginger ale, chilled
1 liter sparkling water, chilled
1 (7/8 quart) bottle dry champagne, chilled

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.

CHAMPAGNE PUNCH WITH GINGER, LEMON, AND SAGE



Champagne Punch with Ginger, Lemon, and Sage image

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Provided by Anna Stockwell

Categories     Cocktail     Champagne     Punch     Christmas     Ginger     Liqueur     Sage     Lemon Juice     Gin     Sparkling Wine     Wine     Friendsgiving     Thanksgiving     Fall     Entertaining

Yield 20 servings

Number Of Ingredients 14

For the ice ring:
1 lemon, thinly sliced
3-4 sprigs sage
For the punch:
8 strips lemon zest (from 1 lemon)
1/2 large bunch of sage
1/2 cup sugar
1 1/4 cups fresh lemon juice
2 cups gin
2 cups ginger liqueur, such as Canton
6 cups unflavored sparkling water
2 bottles chilled sparkling wine
Special Equipment
A Bundt or tube pan; a large (about 6-quart) punch bowl or mixing bowl

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.

LEMON DROP CHAMPAGNE PUNCH



Lemon Drop Champagne Punch image

Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 5

3 lemons, room temperature
1/2 cup sugar
1 bottle (750 milliliters) Champagne, chilled
3/4 cup best-quality vodka, chilled
4 ounces candied lemon peels

Steps:

  • With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
  • Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
  • Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

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