Summer Champagne Punch

Summer Champagne Punch

  • Prep: 48 hr 15 min
  • Cook Time:
  • Total: 48 hr 15 min
  • Serving: up to 20 servings

A refreshingly fruity infused champagne punch.


  • 2 cups sliced, pitted plums
  • 2 cups sliced, pitted nectarines
  • 1 bottle kirsch (1 pint)
  • 2 bottles champagne (750 milliliters each)


  1. Lightly crush the fruit. Mix in the kirsch and refrigerate for 2 days. Strain through a sieve, discarding the fruit pulp. In a medium punch bowl, add a large block of ice and pour the champagnes and kirsch in. Stir to mix.

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