Champagne & Citrus Punch


Preparation info

  • Difficulty


  • For approx.



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 100 g (approx. 4 oz/½ cup) sugar
  • 100 ml (approx 3 fl oz/½ cup) water
  • 500 ml (16 fl oz/2 cups) juice: mix of lime, grapefruit and orange
  • 200 ml (6 fl oz/¾ cup) cognac
  • 2 bottles champagne, cava or prosecco (or any dry sparkling wine)
  • leaves of 1 bunch fresh mint


Make sugar syrup with the sugar and water by heating it in a saucepan and slightly reducing it. Leave to fully cool. Combine with the juices and cognac. Place in the refrigerator until ice-cold. Before serving pour into a large bowl (or a dash into a glass), add a lot of mint leaves and pour plenty of champagne over it.