Champagnelemonade Recipes

Steps:

• Put sugar and 1 cup water into a small saucepan and brin to a boil. Cook for 1 minute until sugar has dissolved. Turn off heat and allow sugar syrup to cool.
• In a pitcher, combine cooled syrup with lemon juice and remaining 2 cups of water and mix well. Fill a Champagne flute halfway with the lemonade and top with champagne. Garnish with a lemon slice.

Steps:

• Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
• In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

Steps:

• In a large punch bowl, combine pink lemonade concentrate and Champagne. Stir to combine and dissolve frozen lemonade. Add sliced strawberries, peaches and mangoes to punch bowl. Ladle into glasses and serve.

Steps:

• In a pitcher, combine the lemonade and vodka. Slowly stir in the champagne. Pour into ice-filled glasses and garnish with mint sprigs.
• Cook's Note: To make vanilla-flavored vodka, place 3 whole vanilla beans in a 750 ml bottle of plain vodka. Place the bottle in a cool dark place for at least 10 days to allow the vanilla to infuse the vodka. Open the bottle occasionally during the infusion time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Steps:

• Mix lemonade and water and chill.
• Before serving, add ginger ale and sparkling water and pour over ice cubes in a large punch bowl.
• Pour chilled champagne over punch and stir gently.

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).