Champagne Party Punch (3 Ingredients)

Punch for a Crowd

This recipe is so easy and makes a lot. It starts with frozen juice concentrate and ends with 2 bottles of sparkling wine.

You’ll add water to the juice concentrate which automatically increases serving amounts. All in all you get about 18 servings based on a 6-ounce serving size.

Use a punch bowl to serve from, and add a large ladle for easy scooping. 

Variations

You can use any sparkling wine for this recipe. Champagne is used as a blanket term and is typically more expensive. Prosecco and Cava are both good substitutes and are cost efficient.

Need even more punch? Use three cans of juice concentrate + water, and three bottles of sparkling wine.

Want to make a non-alcohol version? Just substitute the sparkling wine for sparkling apple or white grape juice, OR ginger ale.

How to make it

1. Start by thawing the cans of frozen juice concentrate in the refrigerator.
2. Use Brut or extra dry champagne or sparkling wine. Those terms mean it’s less sweet and balances the fruit juices best.
3. Make sure you chill the bottles of sparkling wine.
4. Add both cans and the water to a large pitcher and stir to combine. Refrigerate until party time.
5. Pour the juice mixture into a punch bowl and top with the champagne when ready to serve.

How long does it last?

This punch will hold its effervescence for the duration of a party. If you have any leftover you can freeze it for about 6 months. 

While it will lose its bubbly aspect during freezing, you can brighten it up with half a bottle of champagne if you want. Or, just drink as is. It’s still a tasty cocktail.

How to serve champagne punch

• This punch looks pretty served in a punch bowl topped with frozen cranberries. The contrast in color between the golden yellow punch and the red berries looks pretty!
• Add a wreath or greenery around the base of the punch bowl if you’re serving for a Christmas party.
• Make a frozen juice ice ring to keep it cold without diluting the taste as it melts.

How to make an ice mold for punch

I suggest you remove the frozen mold well in advance of the party. Keep it in the freezer until ready to serve. That way you’re not struggling with time and ice ring removal right before the party starts.

• I use a fluted cake mold or a bundt cake pan to get a nice size ice ring. The one I used here was from the fluted pan and has jagged edges as a result.
• Pour in orange flavored drink, orange juice or pink lemonade. Leave at least an inch of space at the top because liquid expands when it freezes.
• Add in sliced oranges, lemons, and cranberries, and freeze for 24 hours.
• Remove the mold from the freezer and let it sit at room temperature for about 15 minutes or until it’s loosened enough to pop out of the mold.  
• Turn the mold upside down on top of a clean dish towel to pop it out of the pan. The dish towel will keep it from sliding onto the floor *just in case.
• Keep the mold on a plate in the freezer until ready to add to the punch.
• Put the ice ring in the empty punch bowl and gently pour the punch over it.

More Punch Recipes

Here are some more of our favorite party punch recipes to try.

• Our whiskey sour punch with salted honey simple syrup should come with a money back guarantee. It’s THAT good!
• This spiced apple sangria is fantastic for fall and winter, but also good for year round entertaining. 
• It doesn’t get much easier than this peach punch recipe. It’s wonderful for showers or spring and summer parties.
• Here’s a sparkling fruit punch that you can make with or without alcohol. A nice option for designated drivers.
• Want something truly classic for the holiday? This is the easiest eggnog punch you can make.