Honey Tangerine Champagne Punch With Black Cherry Granita Recipe

Name: Honey Tangerine Champagne Punch With Black Cherry Granita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The juice, simple syrup and granita; 8-10 honey tangerines (should make approximately 3 cups of juice); 6 navel oranges (should make approximately 3 cups of juice); the zest of 2 tangerines or 1 navel orange; 1/2 cup sugar (for simple syrup); 1/2 cup water (for simple syrup; 1 quart black cherry juice no sugar added (I used R.W Knudson) (for granita); 2 tablespoons creme de Mure or cassis (for granita); 1/2 cup sugar (for granita); 1 teaspoon lemon zest (for granita); Putting it all together; 6 cups tangerine/orange juice (48 oz); 1 1/2 - 2 bottles champagne (the amount of champagne depends on how boozy you want the punch); 1/4 cup tangerine simple syrup; black cherry granita

Servings: persons

The juice, simple syrup and granita
8-10 honey tangerines (should make approximately 3 cups of juice)
6 navel oranges (should make approximately 3 cups of juice)
the zest of 2 tangerines or 1 navel orange
1/2 cup sugar (for simple syrup)
1/2 cup water (for simple syrup
1 quart black cherry juice no sugar added (I used R.W Knudson) (for granita)
2 tablespoons creme de Mure or cassis (for granita)
1/2 cup sugar (for granita)
1 teaspoon lemon zest (for granita)
Putting it all together
6 cups tangerine/orange juice (48 oz)
1 1/2 - 2 bottles champagne (the amount of champagne depends on how boozy you want the punch)
1/4 cup tangerine simple syrup
black cherry granita

1
To make the simple syrup, in med saucepan add sugar, water and tangerine or orange zest. Bring to a boil, don't stir just swirl the pot to make sure no sugar crystals stick to the side of the pan. When all of the sugar is dissolved remove from heat, let come to room temperature pour through sieve into jar and refrigerate until ready to use.
2
In same saucepan add black cherry juice, sugar and lemon zest bring to a boil, stir frequently and remove from heat when sugar is dissolved. Add the creme de mure or cassis. Bring to room temperature or to quicken the process put in ice bath to get it cold and pour into rectangular non reactive pan. Place in freezer for approximately 1 1/2 hours, (you will see the edges starting to freeze) using a fork scrape and put back in freezer, repeat this process every hour until its frozen through and resembles shaved ice. Cover and keep frozen. It takes about 3-4 hours to make this.
3
Juice your tangerines and oranges and refrigerate. All ingredients should be cold when you assemble the punch. Chill your champagne.
4
Chill your punch bowl. Add juice and simple syrup and stir to combine. Add the champagne. Have your glasses or champagne flutes ready. To serve, scoop a heaping tablespoon of granita into glass, ladle punch over the granita and enjoy!
5
Note: This can be made with seltzer or sparkling water instead of champagne for a booze free punch if you use sparkling water add 1/2 cup simple syrup.

1199

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The juice, simple syrup and granita, 8-10 honey tangerines (should make approximately 3 cups of juice), 6 navel oranges (should make approximately 3 cups of juice), the zest of 2 tangerines or 1 navel orange, and more.

Yes, Honey Tangerine Champagne Punch With Black Cherry Granita falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Honey Tangerine Champagne Punch With Black Cherry Granita

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