Mango Champagne Punch

Celebrate the season with a delightful and refreshing Mango Champagne Punch with tropical flavors like mango, pineapple and citrus. Perfect for showers and any gathering where a little bubbly is called.

Course Drinks

Keyword champagne punch

Prep Time 10

Servings servings

Calories

Author Eva Fry

Ingredients

Simple Syrup

1 cup sugar
1 cup water

Mango Punch

6-8 tablespoons Tiesta Tea Maui Mango loose leaf tea
6 cups boiling water
1/3 cup simple syrup
6 cups champagne or prosecco (1 bottle)
1 lemon, sliced for garnish
1 orange, sliced for garnish
1 lime, sliced for garnish
1 pint fresh raspberries for garnish

Instructions

Add 6 tablespoons of loose leaf tea to a pitcher and add 6 cups boiling water. Steep the tea for 5 minutes. Strain tea through a coffee filter and a fine mesh sieve to catch all tea elements. Cool the tea before adding to punch bowl.

Making Simple Syrup

Make simple syrup by combining 1 cup water and 1 cup sugar in a small saucepan over the stove. Stir to dissolve sugar. Once sugar is dissolved, remove from the heat and cool.
Combine the tea, 1/3 cup of the simple syrup and the bottle of champagne in a punch bowl. Add ice. Garnish with sliced lemon, orange and lime and fresh raspberries.

Nutrition