Orange punch with champagne
12 servings
90 minutes
Orange cruchon with champagne is a refined and refreshing festive treat that comes from elegant French traditions. Its origin is linked to aristocratic customs where cruchon was served in silver bowls at dinner parties. The taste of this drink enchants with a balance of sweetness and light acidity of oranges, complemented by the fine sparkle of champagne. It is perfect for celebrations, summer parties, and romantic meetings, adding a special atmosphere to the moment. It is simply prepared: orange slices are soaked in sugar, mixed with juice, and then filled with the bubbly magic of champagne. Serving it in glasses or bowls with a straw and spoon makes it not just a drink but also a light dessert, filling the evening with citrus aromas and festivity.
1
Peel the orange segments from the membranes, cut into 2-3 pieces, place at the bottom of the punch bowl, sprinkle with sugar, and refrigerate for 1-1.5 hours.
- Oranges: 6 pieces
- Sugar: 200 g
2
Add chilled fresh orange juice to the punch bowl and stir thoroughly until the sugar is completely dissolved.
- Orange juice: 1 l
3
Pour chilled champagne into the mixture and serve immediately. Pour in front of guests into large glass bowls or glasses. Serve with a straw and a spoon for fruits.
- Dry champagne: 750 ml