Lemon punch
10 servings
30 minutes
Lemon cruchon is an exquisite and refreshing drink from French cuisine, popular at festive receptions and summer parties. Its history dates back to the aristocratic traditions of the 18th century when cruchons were served in crystal bowls chilled with ice. This drink captivates with a harmonious blend of citrus freshness and the refined bitterness of white wine and champagne. Subtle lemon notes enrich the flavor, while its rich effervescence adds lightness and airiness. Served chilled, it perfectly complements summer evenings and celebrations. Lemon cruchon is suitable as an aperitif, awakening the appetite and preparing taste buds for a gourmet dinner. Its vibrant taste makes it a wonderful addition to light snacks and fruits, while its elegance makes it a favorite among lovers of refined drinks.
1
Peel well-washed lemons in a spiral, hang the peel on the inner edges of the punch bowl, pour white wine, add sugar, close tightly, and let it sit for 5-10 minutes.
- Lemon: 2 pieces
- Dry white wine: 1400 ml
- Sugar: to taste
2
Remove the zest, add lemon juice, and top up with champagne.
- Lemon: 2 pieces
- Sugar: to taste
- Dry (brut) champagne: 500 ml
3
Serve chilled.
