To wrap up my posts on celebrating the big 70th birthday down in Savannah, I thought I’d share the recipe for the delicious and refreshing champagne punch we sipped on throughout our weekend. Mother’s fabulous friend Dona brought over a pitcher of the juices and a bottle of Champagne for our celebration soon after I arrived. It was so very thoughtful and incredibly yummy!
1/2 cup sugar
1/2 cup water
1 cup white grape juice
1 1/2 cups fresh grapefruit juice (preferably pink or ruby red – Dona’s came from their other neighbor’s garden!)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup dry white wine
1/4 cup Cognac or other brandy
1/2 cup packed mint leaves
1 navel orange, cut into 1/2-inch pieces
1 lime, cut into 1/2-inch pieces
1 lemon, cut into 1/2-inch pieces
1 (750-ml) bottle Champagne or other sparkling white wine, chilled
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.
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.
I think this punch would be perfect for any spring or summer soiree. And, all of the fresh fruit makes for a beautiful presentation. I really think you could add anything you like to it – strawberries, pineapples, etc.
I’m took a head first dive right back into things around here and I swear it feels like my trip home was weeks ago. Ha!
DIXIE DELIGHTS DELIVERED