CITRUS-CHAMPAGNE
PUNCH
ACTIVE 20 MIN; TOTAL 30
MIN, PLUS 5 HR FREEZING
SERVES 12
Let 2 pints lemon sorbet
stand at room tempera-
ture 10 minutes. Thinly
slice 2 lemons and 2 limes;
artfully arrange in a small
metal tube pan. Top with
sorbet, packing citrus
slices against sides of
pan and smoothing top.
Cover with plastic wrap;
freeze until solid, about 5
hours (can be made 1 week
ahead). To serve, pour
2 cups gin into a large,
chilled punch bowl; stir
in 1 more pint softened
lemon sorbet. Add citrus
ring to bowl. Pour 2 bottles
Champagne into bowl; stir
gently to combine. Garnish
with maraschino cherries,
if desired.
Make a splash with
a Waterford Lismore
Diamond Encore
punch bowl. ($450,
waterford.com)