Champagne Soup (Punch)
SERVES
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Dessert
Method
To make simple syrup heat 250g of sugar with 250ml of water until dissolved. This will keep for months in a sealed bottle.
To make the punch add the Cointreau and simple syrup to a large round bowl, next add the lime and lemon juice and mix well.
Tilt the bowl and gently pour in the Champagne. Make a figure of eight with the ladle to mix gently.
Ingredients
1 Ladle Cointreau (or Grand Marnier)
1 Ladle Simple Syrup
½ Ladle Lemon-Lime Juice
1 Bottle Champagne or Cava (Aldi’s Veuve Monsigny works well).
Method
To make simple syrup heat 250g of sugar with 250ml of water until dissolved. This will keep for months in a sealed bottle.
To make the punch add the Cointreau and simple syrup to a large round bowl, next add the lime and lemon juice and mix well.
Tilt the bowl and gently pour in the Champagne. Make a figure of eight with the ladle to mix gently.
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