Lemon Drop Champagne Punch

Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.

  • Servings: 8
Lemon Drop Champagne Punch

Source: Martha Stewart Living, December 2006


  • 3 lemons, room temperature
  • 1/2 cup sugar
  • 1 bottle (750 milliliters) Champagne, chilled
  • 3/4 cup best-quality vodka, chilled
  • 4 ounces candied lemon peels


  1. With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.

  2. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.

  3. Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Cook's Notes

Lemons are easier to peel and will release more juice at room temperature than when chilled.


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