Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.
Ingredients
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3 lemons, room temperature
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½ cup sugar
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1 bottle (750 milliliters) Champagne, chilled
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¾ cup best-quality vodka, chilled
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4 ounces candied lemon peels
Directions
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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.
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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.