Lemon Drop Champagne Punch

Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.

3 lemons, at room temperature
½ cup sugar
1 (26 oz) bottle Champagne, chilled (1x750 mL)
¾ cup best quality vodka, chilled
4 oz candied lemon peels

With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have ¾ cup juice). Set aside.

Heat sugar and ½ cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved.

Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.

Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Makes 6-8 servings.

Cook's Note: Lemons are easier to peel and will release more juice at room temperature than when chilled.