Here’s a light and refreshing Pink Champagne Punch Recipe that I actually made for this past New Year’s Eve. I suppose this may have been more helpful had I posted it prior to New Year’s Eve, but this punch is so versatile. I think you could easily use this for baby showers, wedding/bridal showers, birthday parties, or any celebration get-together, really. I’m also considering grabbing a bottle just to remake this for brunch sometime soon. What better way to stick with the Eat in Month challenge than to entice yourself with treats you can easily whip up at home?
This punch was inspired by the champagne punch I had at a baby shower awhile back. You guys looove that recipe and have been pinning it like mad. I wanted to create another option with a different flavor profile. And, I also wanted to see if I could make it pink with a little natural food coloring by way of pomegranate juice. It worked!
You can easily control the color of this punch as well as the intensity of the pomegranate flavor by how much you add. Add a touch for a hint of pink. Add about 1/2 cup per bottle for a more intense color. I love to use POM Wonderful’s 100% pomegranate juice.
The sweetness of this drink will depend on the champagne you use. Add simple syrup (see Notes) to make the drink sweeter.
- 1 750-ml bottle champagne
- 1 12-ounce can ginger ale
- ¼ cup pomegranate juice (I used POM Wonderful)
- simple syrup (cooled), optional
- In a large pitcher, combine champagne, ginger ale, and pomegranate juice. Stir.
- Taste test. If you’d like the drink sweeter, stir in some simple syrup (see Notes). If you’d like the drink to look more pigmented or you want a strong pomegranate flavor, stir in more pomegranate juice.
- Add raspberries to the pitcher. Serve and enjoy.
Note #2 (Simple Syrup): To make simple syrup, combine equal parts sugar and water in a small pot or microwave dish and cook, stirring frequently, until the sugar has dissolved. Let cool before adding to the punch. You may want to make this earlier in the day and keep in the refrigerator. The amount you need will depend on how sweet the champagne is that you’re using and how sweet you want your punch. I recommend using about ½ cup sugar/water per bottle of champagne, though you may not end up using all of the resulting simple syrup.
Note #3: Using only one bottle, this made an unimpressive amount in the pitcher I used (which I think is pretty standard in size). It barely filled the pitcher halfway. If you want a more plentiful-looking pitcher to serve, you may want to double the recipe, at least initially. This will also depend on the size of your pitcher, of course.
Note #4: You can also use a 10-ounce bottled ginger ale if you don’t have or don’t want to use the canned version. Or, you can pour out about 1½ cups from a larger bottle.
Hope you enjoy this Pink Champagne Punch Recipe! Thanks for stopping by!