Kristie Christensen Signature Grand Marnier Liqueur Infused Champagne Punch

Featuring the rich, dramatic and opulent flavor of our favorite liqueur, Grand Marnier, and a few of its closest friends, the Kristie Christensen Signature Champagne Punch will soon become your holiday family favorite, a shower staple and a party prerequisite. You may choose your favorite Prosecco or Champagne (champagne is our preference) with your preferred dosage (i.e. Brut, Sec, etc.) as the main ingredient, depending on the level of sweetness you prefer. We like sugar around here, so we typically go with Brut. It’s a ‘medium’ on the sweet spectrum, but with the added liqueurs and fruit profiles, anything sweeter might just be a bit too much.

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Kristie Christensen Champagne Punch

Easy-to-make and sure to become your party prerequisite, Kristie Christensen's Signature Champagne Punch is fortified with high end liqueurs to give it that extra…ahem…punch.

5 from 1 vote

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Prep Time 10 minutes mins

Course Drinks

Servings 8 People

Ingredients

  

• 1 LB Fresh Strawberries
• 1 Cup Granulated Sugar
• 3/4 Cup Whole Milk
• 2 TBSP Freshly squeezed lemon juice
• 1/2 Cup Heavy Whipping Cream

Instructions

 

• Remove the stems and leaves from the strawberries and rinse in cold water.
• Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied
• Add the milk and run the food processor until all the mixture is smooth.
• Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
• Mix the cream and strawberry mixture in a bowl and mix thoroughly.
• Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer’s instructions.
• Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).

Notes

**To avoid ice crystals try making your mix ahead of time and refrigerating it for 12 -24 hours to get it very cold.  Also, chill the canister that the ice cream is being made in if possible by placing it in the freezer for 24 hours.  Then place the finished ice cream in the coldest part of the freezer.

 

This will speed up the freezing process which should help reduce the ice crystals.

 

***adding an ounce of alcohol will also help reduce the ice crystals. 

Keyword champagne punch, kristie christensen signature champagne punch