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Champagne Punch

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Toast the weekend with a refreshing brunch cocktail that combines chilled champagne with fresh berries, orange slices, OJ and simple syrup.
By Angie McGowan
Updated Jul 7, 2014


  • 1 bottle champagne (0.75 liters), chilled
  • 1/4 cup simple syrup, chilled
  • 2 tablespoons orange juice, chilled
  • 1/4 cup blueberries, chilled
  • 1/4 cup raspberries, chilled
  • 2 orange slices, chilled
  • 2 cups ice cubes
  • Orange wedges for garnish


  • 1
    In pitcher, mix all ingredients except orange wedges. Cover and refrigerate 20 minutes.
  • 2
    Just before serving, stir and pour into 4 glasses garnished with orange wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Different fruits can be used in this punch, like peaches and blackberries or strawberries and lemons.
  • tip 2
    This punch is also delicious without the added simple syrup. It can be omitted if you want to save on calories.
  • tip 3
    To make a simple syrup, combine equal parts granulated sugar and water. Bring to a boil. Sugar will dissolve. Refrigerate. Simple syrup is a bar tender's staple.


Nutrition Facts are not available for this recipe
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