Misha Gravenor Photography
Recipe information
Yield
12 to 16 Servings
Ingredients
Peel from 4 lemons (removed in strips with vegetable peeler)
1
/3 cup superfine sugar
2
cups fresh raspberries, divided
3
cups Plymouth Sloe Gin
2
cups fresh lemon juice
1
1/2 cups Coruba dark Jamaican rum
6
cups ice cubes
1
ice block
2
cups chilled brut Champagne
Lemon slices
Need to make a substitution?
Preparation
Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes. Place ice block in punch bowl. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 cup raspberries. Ladle into punch cups.