Pink Grapefruit + Champagne Punch
This pretty, pink punch was perfect for my birthday dessert party, and I thought the recipe would be equally appropriate for Valentine’s Day. I’ll be making it again for our third annual fancy-Valentine’s-couples-dinner-at-home. It’s easy to throw together, it’s pink, and it’s seasonal!
- 1 quart grapefruit juice
- 1/2 - 1 cup gin
- 1 bottle (750 mL) dry champagne
- 10 ounces tonic water
- Garnishes (optional):
- 1 grapefruit, sliced crosswise
- 1 lemon, sliced crosswise
- fresh rosemary sprigs
Add ice to the punch bowl to keep it cool if necessary. If you want to make an ice ring, freeze additional grapefruit juice in a ring mold or bundt pan with grapefruit slices, lemon slices, and sprigs of rosemary.
If your champagne is on the sweet side, swap 1/2 cup of the grapefruit juice for 1/2 cup freshly squeezed lemon juice (about 3 lemons).
This recipe can easily be scaled up for a larger party. A typical punch bowl can hold two to three times this recipe.
It's preferable to use organic grapefruit and lemons for the garnishes since you're using the peel. If organic isn't an option, wash fruit thoroughly before slicing.