We are planning an Easter Brunch with our lil' family this Sunday and in my search for a yummy Brunch Punch, I stumbled upon this Champagne Punch Recipe by Emeril Lagasse on foodnetwork.com. Doesn't it look yummy?
1 1/3 cups fresh lemon juice
1 cup superfine sugar
1/2 cup orange liqueur (recommended: Grand Marnier)
1/2 cup Triple Sec
1/2 cup cognac
1/2 cup fresh orange juice
2 bottles chilled dry Champagne or sparkling wine
Orange or lemon slices
Fresh strawberries, optional
Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups. Yields 12 to 16 servings, about 3 quarts
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