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Gin Punch

Name: Gin Punch
Ingredients: Decorative ice block; 6 navel oranges, cut into quarter-wheels; 6 lemons, cut into half-wheels; 3 limes, cut into wheels; 1 pint fresh raspberries; 1 pineapple, cut into 1-inch cubes; 1 (750 ml) bottle Plymouth gin; 1 3/4 cups freshly squeezed lemon juice; 1 1/4 cups simple syrup; 1/2 cup orgeat or almond syrup; 1 cup Massenez crème de framboise; 3 cups water; 1 (750 ml) bottle Perrier-Jouët Grand Brut champagne

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Prepare the decorative ice block, allowing a few hours for freezing.
2.
Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.

Recipes sourced from Epicurious.com.

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