Gin Punch

Name: Gin Punch
Ingredients: Decorative ice block; 6 navel oranges, cut into quarter-wheels; 6 lemons, cut into half-wheels; 3 limes, cut into wheels; 1 pint fresh raspberries; 1 pineapple, cut into 1-inch cubes; 1 (750 ml) bottle Plymouth gin; 1 3/4 cups freshly squeezed lemon juice; 1 1/4 cups; 1/2 cup orgeat or almond syrup; 1 cup Massenez creme de framboise; 3 cups water; 1 (750 ml) bottle Perrier-Jouet Grand Brut champagne

13 ingredients

2 steps

Ingredients

Decorative ice block
6 navel oranges, cut into quarter-wheels
6 lemons, cut into half-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
1 (750 ml) bottle Plymouth gin
1 3/4 cups freshly squeezed lemon juice
1 1/4 cups
1/2 cup orgeat or almond syrup
1 cup Massenez creme de framboise
3 cups water
1 (750 ml) bottle Perrier-Jouet Grand Brut champagne

Directions

1

Prepare the decorative ice block, allowing a few hours for freezing.
2

Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, creme de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.