Champagne Punch with Ginger, Lemon, and Sage
A festive and elegant party punch combining the bright flavors of lemon and sage with gin, ginger liqueur, and sparkling wine. Served with a decorative ice ring studded with lemon slices and fresh herbs.
Ingredients
- •1 whole lemon, thinly sliced
- •3½ sprigs sprigs sage
- •8 strips strips lemon zest
- •½ bunch large bunch of sage
- •½ cup sugar
- •1¼ cups fresh lemon juice
- •2 cups gin
- •2 cups ginger liqueur
- •6 cups unflavored sparkling water
- •2 bottles chilled sparkling wine
- •1 piece Bundt or tube pan
Cooking Instructions
- 1.
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.
360 min
- 2.
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.
15 min
- 3.
Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
5 min
- 4.
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.
10 min
- 5.
Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.
