Champagne Punch

Champagne Punch requires around 5 hours from start to finish. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 196 calories. For $2.66 per serving, you get a beverage that serves 8. This recipe from Epicurious requires champagne, mint leaves, water, and white grape juice. This recipe is liked by 6 foodies and cooks. new year eve will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a not so tremendous spoonacular score of 17%. If you like this recipe, you might also like recipes such as Champagne Punch, Champagne Punch, and Champagne Punch.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 275 minutes

 

Ingredients:

1 (750-ml) bottle Champagne or other sparkling white wine, chilled

1/4 cup Cognac or other brandy

1 cup dry white wine

1 lemon, cut into 1/2-inch pieces

1/4 cup fresh lemon juice

1 lime, cut into 1/2-inch pieces

1/4 cup fresh lime juice

1/2 cup packed mint leaves

1 navel orange, cut into 1/2-inch pieces

1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)

1/2 cup sugar

1/2 cup water

1 cup white grape juice

Equipment:

sauce pan

bowl

Cooking instruction summary:

Preparation Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool). Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne. Cooks' notes: ·Syrup can be chilled up to 1 week.·Punch, without Champagne, can be made 3 hours ahead and chilled, covered. Add Champagne just before serving.

 

Step by step:


1. Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).

2. Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.


Cooks' notes

1. ·Syrup can be chilled up to 1 week.·Punch, without Champagne, can be made 3 hours ahead and chilled, covered.

2. Add Champagne just before serving.


Nutrition Information:

Quickview
196k Calories
1g Protein
0.22g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
196k
10%

Fat
0.22g
0%

  Saturated Fat
0.03g
0%

Carbohydrates
29g
10%

  Sugar
25g
28%

Cholesterol
0.0mg
0%

Sodium
13mg
1%

Alcohol
11g
64%

Get Enough Of These
Protein
1g
2%

Vitamin C
37mg
46%

Potassium
297mg
9%

Manganese
0.16mg
8%

Magnesium
26mg
7%

Iron
1mg
6%

Fiber
1g
6%

Vitamin B6
0.08mg
4%

Calcium
40mg
4%

Phosphorus
40mg
4%

Folate
15µg
4%

Vitamin A
179IU
4%

Vitamin B2
0.04mg
3%

Copper
0.05mg
3%

Vitamin B3
0.47mg
2%

Vitamin B1
0.03mg
2%

Vitamin B5
0.19mg
2%

Zinc
0.26mg
2%

covered percent of daily need
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Related Videos:

How to Make Champagne Punch | Holiday Drink Recipes | Allrecipes.com

 

Sparkling Fruity Champagne Punch Recipe

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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