Elderflower and Ginger Champagne Punch

Punch is a traditional party staple, but we’ve turned classic punch on its head with this delightfully sparkling interpretation. Fresh ginger syrup and Elderflower liqueur mix with Korbel Brut for the ultimate, show-stopping Easter brunch punch!


  • Serves: 10-12 servings
  • Prep Time: 20 minutes


  • 1 (750 ml.) bottle Korbel Brut
  • 8 oz. Elderflower Liqueur
  • 1 c. Sugar
  • 1 Large Knob Ginger, cut into slices
  • 1 c. Water
  • 3 Lemons, sliced into rounds
  • Ice


  1. In a small saucepan on low heat, combine water and sugar, stirring until sugar dissolves completely. Remove from heat and add ginger; cover and allow to steep for 10 to 15 minutes. Remove ginger slices and cool completely.

  2. In a punch bowl or other large bowl, combine elderflower liqueur, ginger simple syrup, and lemon slices and stir. Add Korbel Brut immediately before serving with ice.

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