Food & Cooking Recipes Drink Recipes Lemon Drop Champagne Punch 3.7 (372) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch. Ingredients 3 lemons, room temperature ½ cup sugar 1 bottle (750 milliliters) Champagne, chilled ¾ cup best-quality vodka, chilled 4 ounces candied lemon peels 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. 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. Rate it Print