Lemon Drop Champagne Punch

372 Ratings
  • 5 90
  • 4 133
  • 3 98
  • 2 41
  • 1 10

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

Martha Stewart Living, December 2006

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Recipe Summary

Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (1)

372 Ratings
  • 5 90
  • 4 133
  • 3 98
  • 2 41
  • 1 10
Martha Stewart Member
07/03/2011
This punch is amazing. It's become part of our holiday tradition. Yes, it's time consuming and expensive to put together, but do NOT change a thing. Do not take any shortcuts or make any substitutions. It is perfection as written.
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