Name: Champagne punch Recipe
Total time: 10 min
Yield: Serves 10
Ingredients: 1 lemon; 1 sugar cube; 2 tablespoons cassis; 2 tablespoons St-Germain elderflower liqueur; 1 large block of ice (see note above); 1 (750 ml) bottle of rose Champagne; Raspberries and blackberries for garnish

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By Betty Hallock

Dec. 31, 2008

Peel the lemon in careful spirals, so that each peel remains in one long strip -- it will be easier to fish them out with tongs or a bar spoon later.

For the punch bowl, use one big block of ice, so that the concoction stays cold but doesn’t get overly diluted as your party progresses. To make a large block of ice, fill an old half-gallon milk carton or a plastic pint or quart take-out container with water and freeze. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze.

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1 lemon

1 sugar cube

2 tablespoons cassis

2 tablespoons St-Germain elderflower liqueur

1 large block of ice (see note above)

1 (750 ml) bottle of rose Champagne

Raspberries and blackberries for garnish

Using a vegetable peeler, peel the lemon in lengthwise strips, avoiding the white pith. Reserve the fruit for another use. Place the lemon peel in a sturdy bowl and muddle with the sugar cube until the peels release their oil and the sugar becomes moist and fragrant.

In a shaker without ice, shake the lemon peel, sugar, cassis and elderflower liqueur. Strain into a chilled punch bowl over a large block of ice that has been frozen with raspberries and blackberries in it. Add the Champagne and garnish with raspberries and blackberries.

From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.