champagne fruit cocktail champagne fruit cocktail Israeli Kitchen Turn your ice cubes into edible garnishes for your champagne cocktail. (Photo: Sarah F. Berkowitz)

Champagne fruit cocktail with fruit-filled ice cubes

Up the ante on your New Year's bubbly.

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  • Yield: Serves 8
  • Prep time: 4 hours, 20 minutes

There’s something about a decorative ice cube floating around in a champagne glass that just really ups the cool factor (excuse the pun). But seriously, if you’re going to serve drinks at your next dinner or holiday party, why not go all out with the ice cubes and turn them into a gorgeous, edible garnish? You can fill an ice bucket with these beauties, or drop them into individual glasses.

The fruit cubes also serve double duty – if you’ve got guests who avoid alcohol, use them to decorate a non-alcoholic fruit punch or juice blend, and you’ll really impress. (that‘s what it’s all about, right?)

The “cherry on top” with this recipe is the fun you’ll have putting together the cubes with various fruit combos. Enjoying the party prep is a must – as they say, getting there is half the fun! (And no, that phrase doesn’t just apply to road trips. As a matter of fact, it doesn’t apply to road trips at all. Only parties – which are the opposite of road trips. Are you getting my drift?)

Ingredients

    Cocktails:

  • 1 bottle champagne
  • 8 ounces bitters (I used blood orange)
  • 8 sugar cubes
  • Orange slices, optional
  • Flavored fruit cubes:

  • 1 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 2 cups water
  • Juice of 2 lemons (approx. 1/2 cup)
  • 1/3 cup sugar
  • Small mint sprigs, optional
  • Fruit options:

  • Thin pineapple wedges
  • Kiwi chunks
  • Lime or orange wedges

Directions

Combine orange juice, lime juice and zest in a large glass. Stir to combine.

Combine water, lemon juice and sugar and stir to combine.

Using 3 ice cube trays, distribute pieces of fruit (and mint sprigs, if using) in various combinations among the tray slots. Pour orange or lemonade mixture over the fruit, and freeze for several hours or until solid. (I found it easier to pour from a pitcher into the ice cube trays, rather than a glass - it gave me more control over the liquid flow.)

Place a sugar cube into each champagne glass. Pour an ounce of blood orange bitters over the cube, and allow to fizz. Add 4 ounces champagne, a fruit cube or two, and serve.

Related Topics: Drinks and smoothies, Entertaining

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