Watermelon Champagne Punch Food

WATERMELON MINT CHAMPAGNE PUNCH

Steps:

• Add the vodka, lemon lime soda, watermelon drink and champagne to a pitcher or large punch bowl.
• Top with the mint leaves and sliced lemon.
• Chill until ready to serve
• Use a ladle to serve the punch in glasses filled with ice.

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process the watermelon cubes in a blender on high until smooth. Using a fine sieve, strain out 2 cups of the watermelon juice to a large container and refrigerate for 30 minutes.
• Add the vodka, triple sec and lime juice to the chilled watermelon juice. Stir until well combined.
• When ready to serve, pour the drink into 4 Champagne flutes, leaving room at the top. Gently top off each flute with some Champagne.

SUMMERTIME WATERMELON PUNCH FOR A CROWD

Steps:

• Process watermelon in batches in a food processor until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour juice into a large pitcher or punch bowl. Stir in juice concentrate and lemon juice. Refrigerate until chilled., Stir in wine and ginger ale before serving. Serve over ice with additional watermelon.

CHAMPAGNE PUNCH

Steps:

• 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.

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

Steps:

• Mix all and serve immediately.

TEQUILA-WATERMELON PUNCH

Steps:

• In a large pitcher or bowl, stir together the watermelon puree, tequila and lime juice.
• To sweeten, adjust with agave nectar.
• To serve, pour into glasses over ice, top each glass with seltzer, a pinch of sea salt and slices of jalapeno.

CHAMPAGNE PUNCH

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).

WATERMELON-CHAMPAGNE COCKTAIL

Steps:

• Process watermelon cubes in a blender on high until smooth. Strain. Measure out 2 cups juice. Add mint. Stir; chill 30 minutes. Add vodka, triple sec, lime juice and 1 cup ice; stir vigorously. Remove mint leaves. Fill glasses with ice and pour 1/3 cup watermelon mixture into each. Gently stir in 1/3 cup Champagne. Garnish with watermelon cubes and lime slices.

CHAMPAGNE PUNCH

Steps:

• Boil sugar and water for 1 minute.
• Cool.
• Add all the juices and stir.
• Chill and pour over ice ring/block.
• At the last minute, add ginger ale and champagne.

WATERMELON CHAMPAGNE PUNCH

Steps:

• For ice mold, place orange sliced in the bottom of a bundt pan or other decorative mold; pour juice over slices; freeze until solid, at least 8 hours.
• Scoop 3 cups of melon balls from watermelon, using the small end of a melon baller.
• Place melon balls in a plastic bag; refrigerate until serving time; cut remaining watermelon flesh into chunks; place in a blender, add sugar and lime juice; process in blender or food processor until smooth; press through a fine mesh strainer; refrigerate in an airtight container until ready to serve.
• Remove ice ring just before serving by dipping the bottom of the mold in a sinkful of hot water for about 12 seconds; invert over a plate to unmold, gently slide the mold into punch bowl.
• Pour in half of the chilled puree; pour in champagne from 2 bottles; garnish with melon balls, reserving some for individual punch glasses; replenish the punch with remaining puree and champagne as needed.