Gin Punch Recipe
- 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
- Prepare the decorative ice block, allowing a few hours for freezing.
- 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.
