Champagne Punch Recipe

Let me show you how to make a very, very simple champagne cocktail. The problem with any champagne cocktail recipe is you never have the ingredients, but these are really accessible, as you can probably see these strawberries have been frozen and so it's good - you know, if you've got strawberries and you don't want to use them, you can like sit them in the freezer. But it works particularly well if they're frozen.

I've got some rose wine here and I've put maybe one measure of that to two and a half measures or maybe a bit more, in fact, I'm going to do three and a half to begin with and then we will see what it tastes like. It's actually prosecco rather than champagne. It's on a cheap scale.

We love prosecco.


So, put the freshly squeezed lemon juice in there and then I'm just going to put one and a half of the icing sugar. You should always use icing sugar for this recipe.


Then, this is going to fizz out quite substantially, I think, so you've just got to be a little bit careful. If you have a liquidizer, don't be afraid to use it. Alright now, we're going to have a little taste.

I think it needs a little bit more sugar. So, I'm just going to grab an inappropriate, but it's the first one I had, a soup spoon. So, that will go in and I'm just going to keep blitzing this until I'm happy with the flavor.

I think that's what cooking is all about, forget the recipes and stuff. Yes, use the basic recipe as hem clay and then use your sense of flavor to add whatever you think is needed. Oh, a world of difference.

And that, ladies and gentlemen, is how you make a really lovely champagne cocktail. |The problem with making a champagne cocktail is that you never have the ingredients easily available. Matt from Underground Cookery School shares a simple champagne cocktail recipe, which can be made with easily accessible ingredients.