Bubbles punch spritz for a crowd

Nothing beats bubbles punch for a crowd with DIY summer fruit syrup and all the bubbles, old school in a large vase or bowl. We show you how!

Champagne spritz for a crowd:

Easy

Serves: 8

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

Chamomile and Peach cocktail puree:

  • 2 x 420 g Woolworths Canned Peach Slices in Syrup
  • 2 x Chamomile tea bags
  • Peel of 1 lemon
  • 1 t vanilla extract

    • For the champaign spritz:

  • 1 x 750 ml Woolworths WCC Brut Rosé Cap Classique by Villiera
  • 1 x 750 ml Woolworths WCC Nectar Royale Cap Classique by Villiera
  • Woolworths Flavourburst™ Yellow Flesh Nectarines
  • Woolworths Fresh Basil, to garnish
  • Woolworths Fresh Mint, to garnish
  • Woolworths Sparkling Natural Water
  • Ice, to serve

Method:

  1. For the chamomile and peach cocktail puree, strain the canned peach syrup into a pot, make sure not to have the white of the lemon peel or it will turn the syrup bitter. Infuse for 5 minutes then bring to a boil and reduce until thick syrup consistency. Add peaches and boil for another 5 minutes, remove tea bags and lemon peel and blend, strain and store in the fridge until ready to use.
  2. Add all of your champagne spritz ingredients into a large punch bowl or a vase, top with the sparkling water to serve. Add ladles to cocktail glasses for champagne spritz or add a spoonful of peach puree into a tall glass and top with a ladle of champagne spritz to serve.
  3. TIP: For a non-alcoholic version use sparkling grape juice or Woolworths non-alcoholic MCC.