You don't need to buy an expensive champagne to make this refreshingly light and effervescent punch. If you plan to serve it for an extended length of time, you will want to make two or more ice molds and store them in the freezer until needed.
The molds are beautiful filled with grapes and berries, too.
As this year comes to a close, I want to thank all of you who write me that you are using my books, enjoying my recipes and supporting my classes. I am enjoying writing my blog and am still working on improving my photography. I'd love to hear from you. It's lonely out here in cyberspace. I wish you happy holidays and hope that 2017 is a year of peace and love.
Blushing Champagne Punch with Fruited Ice Mold
Lemons, limes and/or oranges, cut in half and thinly sliced
1 (25.4 fl. oz.) bottle blush wine or sauterne
1 cup brandy
¼ cup sugar
1 (32 oz.) bottle club soda, chilled
2 (4/5 qt.) bottles dry champagne, chilled
To make ice mold: Fill a ring mold, star or other shaped mold or cake pan with about 2-inches of filtered water. Freeze almost solid. When frozen enough to stand up the fruit, arrange alternating slices of lemon, lime and oranges in the ice, peel side down. Carefully pour in enough water to cover fruit. Return to freezer and freeze solid. Fill remainder of the mold with water and freeze firm. To unmold, dip into warm water and unmold onto a sheet of heavy-duty foil. Wrap in foil and freeze until ready to use.
MAKE AHEAD: Ice mold may be frozen up to 1 month.
To make punch: In a large bowl, combine wine, brandy, and sugar, stirring until sugar is dissolved. Refrigerate until chilled or overnight.
Before serving: Pour wine mixture into a large punch bowl. Pour in soda and champagne. Add ice mold.
Makes 28 (4 oz.) servings.