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Champagne punch

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

By Lisa Featherby
  • 10 mins preparation
  • Serves 6
  • Print
A punch is a great thing to take on picnics. Simply make up your base blend, then add to a bottle or lidded jug. Serve over ice with Champagne, sparkling wine or soda.
By the way, these are our favourite Champagnes on the market...


  • 150 ml gin
  • 50 ml brandy
  • Juice of 1 orange
  • 100 ml sugar syrup (see note)
  • 250 gm raspberries, blended until smooth, then strained
  • 100 ml pink cranberry juice (optional)
  • 750 ml chilled Champagne
  • Lemon slices, to serve


  • 1
    Combine gin, brandy, orange juice, sugar syrup, raspberry purée and cranberry juice in a jug and stir to combine. Refrigerate in a sealed jug or bottle until required.
  • 2
    To serve, pour punch base into glasses over ice, then top with Champagne and garnish with a slice of lemon.


For sugar syrup, combine 75gm sugar and 75ml water in a small saucepan over high heat and stir until sugar dissolves (2 minutes). Remove from the heat and cool.