Sobre esta receta

Un ponche burbujeante y celebratorio que ha sido un básico del brunch durante décadas — ligero, afrutado e inalámbrico elegante. Esta receta que agrada a todos equilibra Champagne seco con jugos de cítricos ácidos, un toque de dulzura de piña y un color hermoso de arándano. Se prepara en minutos, se escala hermosamente para una multitud y se ve espectacular servido desde un recipiente de ponche con un anillo de hielo flotante. Perfecto para despedidas de soltera, brunches navideños, baby showers, Pascua o cualquier mañana que valga la pena celebrar.

Instrucciones

1. 1

   Chill all liquid ingredients thoroughly — ideally overnight in the refrigerator. Cold ingredients are essential to keep the punch bubbly and prevent over-foaming when combined.

2. 2

   If making an ice ring (highly recommended for parties): fill a Bundt pan or ring mold halfway with water, add orange slices and cranberries for decoration, and freeze until solid, at least 4 hours or overnight.

3. 3

   Just before guests arrive, pour the pineapple juice, cranberry juice, and thawed lemonade concentrate into a large mixing bowl. Stir gently to combine.

4. 4

   Slowly pour in the ginger ale, tilting the ladle or pouring down the side of the bowl to preserve as much carbonation as possible.

5. 5

   Finally, slowly pour in both bottles of champagne / prosecco. Stir just once or twice — very gently — to combine without losing the bubbles.

6. 6

   Add the ice ring (or a large block of ice or several cups of ice) to the mixing bowl. Float orange slices, cranberries, and fresh mint on top for a festive presentation.

7. 7

   Ladle into punch cups or wine glasses and serve immediately. Replenish champagne and ginger ale as needed to maintain bubbles throughout the party.