It’s Friday. It’s the holiday season. Life is good.
And it gets even better right now, the moment you make this champagne-sangria punch. It’s festive, light, and perfect for holiday gatherings.
There’s plenty of fruit in this drink, so naturally it counts as breakfast, right? Fresh satsumas, strawberries and raspberries brighten the flavors and keep the punch lively.
The choice of bubbly is up to you: sweet or dry, depending on your preference. The recipe below is a flexible guide — adjust sweetness and sparkle to taste. I usually prefer a slightly sweet champagne here, but a prosecco or a drier bottle works well too. Mix and match to make it your own.
Then raise a glass and toast the season!
Strawberry Satsuma Champagne Sangria
Yield:
4
appropriately, 2 obnoxiously, and is easily multiplied
10 minutes
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Ingredients
- 6 satsuma oranges
- 8 ounces strawberries hulled
- 1 pint raspberries
- 1 (750mL) bottle of chilled champagne, dry or sweet
- 6 ounces Grand Marnier
- 4 ounces club soda
- 2 ounces cherry brandy
- fresh mint for garnish
Instructions
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Add 2 satsuma oranges (peeled and segmented), the hulled strawberries and raspberries to a large punch bowl or pitcher. Juice the remaining 4 satsumas — you should have about 1/2 to 2/3 cup of fresh orange juice. Pour in the chilled champagne, Grand Marnier, club soda and cherry brandy, then gently stir to combine. Taste and adjust sweetness with simple syrup (equal parts sugar and water, boiled then cooled) if desired. Garnish with fresh mint and serve.
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You can prepare this ahead and chill it, but if you make it far in advance the bubbles may fade. For best fizz, assemble shortly before serving.
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