Champagne & Citrus Punch

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Preparation info

  • For approx.

    20

    glasses
    • Difficulty

      Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 100 g (approx. 4 oz/½ cup) sugar
  • 100

Method

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.