Christmas Champagne Punch with Strawberries

Christmas Champagne Punch with Strawberries

Fresh strawberries give this Champagne punch its color and flavor without turning the drink pulpy. Macerate the berries with a little sugar and lemon juice, then strain their juice into a pourable strawberry base. Add it to individual flutes before pouring in chilled sparkling wine for a pale pink drink with a deeper red layer at the bottom.

Assemble each glass just before serving to keep the wine fizzy. The strawberry layer will gradually blend into the drink, so pour gently and serve right away.

Ingredients for Christmas Champagne Punch

• 1 pound fresh strawberries, hulled and sliced (450g)
• 1/4 cup granulated sugar (50g), or to taste
• 1 tablespoon fresh lemon juice
• 1 bottle chilled dry Champagne or sparkling wine (750 ml)
• 6 fresh strawberry halves, for garnish
• Extra whole strawberries, for serving beside the glasses (optional)

Prosecco or Cava can replace the Champagne. Berry ripeness and wine sweetness affect the finished drink, so treat the sugar as a starting point and adjust the amount of strawberry base in each glass to taste.

How to Make Christmas Champagne Punch

1. Macerate the strawberries: Combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir to coat, cover, and let stand at room temperature for about 30 minutes. The berries should look softened and glossy, with juice collected in the bowl.
2. Strain and chill: Pour the berries and juices through a fine-mesh strainer into a small pitcher or measuring cup. Press gently to release the liquid without pushing too much pulp through. Cover and chill the strained strawberry base until cold; keep the sparkling wine chilled, too.
3. Fill the flutes: Pour about 1 tablespoon of strawberry base into the bottom of each champagne flute, adjusting to taste and glass size.
4. Add the sparkling wine: Slowly pour the chilled wine down the side of each flute, leaving room for the garnish. Pouring gently limits foaming and helps keep the red strawberry base visible beneath the pale, bubbly wine. Do not stir vigorously.
5. Garnish and serve: Place a strawberry half near the surface of each drink and serve immediately. Set extra whole strawberries beside the glasses, if desired.

How to Keep the Punch Bubbly

Keep the strawberry base and sparkling wine chilled separately, then assemble flutes as needed. This is especially useful when serving guests over time: the wine left in the bottle stays fizzy, while a fully mixed batch would gradually lose its bubbles.

Nonalcoholic Strawberry Punch

For a nonalcoholic option, top the strawberry base with chilled ginger ale instead of sparkling wine. Ginger ale makes a sweeter drink, so start with less strawberry base and adjust to taste.

How to Store the Strawberry Base

Keep the strained strawberry base covered in the refrigerator until you are ready to serve. Add sparkling wine only when assembling the glasses; storing the finished punch will reduce its fizz.

Nutrition

Approximate nutrition per flute, based on 6 servings: 160 calories, 1g protein, 0g fat, and 15g carbohydrates. Approximate nutrition per 100g: 75 calories, 0g protein, 0g fat, and 7g carbohydrates. Values vary with the sparkling wine and the amount of strawberry base used.