Champagne punch


  • 5 clementines, peeled and roughly chopped
  • 2 tablespoons apricot brandy
  • 2 tablespoons sugar
  • 1 bottle Champagne or sparkling white wine
  • Clementine peel, for garnish

In a bowl, place clementines with brandy and sugar. Marinate for 30 minutes to 1 hour. Place a few pieces marinated clementines in each champagne flute. Fill glass with champagne and garnish with clementine peel.