Champagne Punch With Ginger, Lemon, And Sage
- 1 lemon, thinly sliced
- 3-4 sprigs sage
- 8 strips lemon zest (from 1 lemon)
- 1/2 large bunch of sage
- 1/2 cup sugar
- 1 1/4 cups fresh lemon juice
- 2 cups gin
- 2 cups ginger liqueur, such as Canton
- 6 cups unflavored sparkling water
- 2 bottles chilled sparkling wine
- A Bundt or tube pan; a large (about 6-quart) punch bowl or mixing bowl
- Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
- Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
- Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
- Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
- Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.
lemon, sage, lemon zest, sage, sugar, lemon juice, gin, ginger liqueur, unflavored sparkling water, sparkling wine, tube pan
Taken from www.epicurious.com/recipes/food/views/champagne-punch-with-ginger-lemon-and-sage (may not work)