Yuletide Punch

• 2 bottles chilled champagne
• 32 oz (1 liter) Absolut Mandarin vodka
• 16 oz (500 ml) Marie Brizard Cassis de Bordeaux
• 32 oz (1 liter) white grape juice
• 16 oz (500 ml) fresh lemon juice
• 16 oz (500 ml) fresh-squeezed orange juice
• 8 oz (240 ml) simple syrup
• 2 pints blackberries
• 2 pints raspberries
• 2-3 oranges, thinly sliced and quartered
• 2-3 lemons, thinly sliced and quartered

1. To make fruit ice moulds, I use a Bundt cake pan.
2. The amount of fruit you will need depends on the size of your mould-I generally use 2 pints each of blackberries and raspberries, plus one small navel orange and one lemon cut into wheels.
3. I begin by filling the mould 1/4 full of water and adding red raspberries, blackberries, and orange and lemon wheels.
4. I allow it to freeze and add another layer, and so on, until it is full.
5. Premix the vodka, cassis, white grape juice, fresh lemon juice, fresh orange juice, and simple syrup in a large container, cover, and refrigerate until ready to serve (at least 3 hours, preferably over night).
6. Transfer to a large punch bowl.
7. Add one pint each of frozen black-berries and raspberries, 2 to 3 small oranges and lemons thinly sliced and quartered, fruit ice mould, and chilled champagne just prior to serving.
8. Serve in punch cups.

champagne, liter, liter, simple syrup, blackberries, pints raspberries, oranges, lemons

Taken from www.cookstr.com/recipes/yuletide-punch (may not work)