Pink Lemonade Champagne Punch Food

BOOZY PINK LEMONADE PUNCH

Steps:

• In a large pitcher, combine the lemonade mix, vodka and club soda.
• Stir until the mix is dissolved.
• Fill your glasses with ice and pour the lemonade into each glass.
• Add one tablespoon of grenadine to each glass.

PINK LEMONADE MOSCATO PUNCH

Steps:

• Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
• When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.

PINK CHAMPAGNE PUNCH RECIPE - (4.2/5)

Steps:

• Pour the champagne into a punch bowl. Stir in the ginger ale, lemonade concentrate and raspberries. Ladle into champagne glasses or punch cups and serve immediately.

PINK CHAMPAGNE PUNCH

Steps:

• Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
• Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.

CHAMPAGNE PUNCH

Steps:

• In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.

CHAMPAGNE LEMONADE

Steps:

• Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
• In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

PINK CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice concentrate, lemonade concentrate, burgundy wine, club soda and champagne.
• Add ice cubes.
• Serve immediately.

LEMON CHAMPAGNE PUNCH

Steps:

• Mix lemonade and water and chill.
• Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
• Pour chilled champagne over punch and stir gently.

CHAMPAGNE PUNCH III

Steps:

• In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.