Lemon/Citrus Champagne Punch
Classic lemon drop Champagne punch is a light drink to serve guests, one that you can sip on all evening. Along with the traditional version, we’ve added a couple of variations – including one that uses luscious Moro blood oranges – to keep it interesting.
Classic Version:
Lemon Sage Sparkling Punch:
Moro Blood Orange & Pomegranate Champagne Punch:
  1. Using a vegetable paring knife, peel the fruit in a continuous spiral from top to bottom.
  2. Juice the citrus fruit, and strain out pulp and any seeds.
  3. Add sugar and an equal amount of water to a saucepan and heat at a medium-high setting, stirring constantly. Bring to a boil, making sure all the sugar has dissolved.
  4. Remove from heat and add the citrus zest, and sage if applicable. Allow the syrup to cool for about 2 hours.
  5. Add all the ingredients except the Champagne or sparkling wine, and sparkling water if applicable, to a large punch bowl and stir together.
  6. Add the Champagne and garnish just before you serve.