Fizzy Ginger Punch
Serves 8. Hands-on 15 minutes. Total 1 hour, 15 minutes (including cooling). Excerpted from “InStyle Parties” by the Editors of InStyle. ©2017 Oxmoor House. Reprinted with Permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
1½ cups granulated sugar
¾ cup chopped peeled fresh ginger
¾ cup water
4 (2-inch) lemon zest strips, plus ⅓ cup fresh juice, chilled
1 star anise pod
1 (750-milliliter) bottle Champagne, chilled
1 cup brandy, chilled
2 medium-sized oranges, cut into rounds
1. Combine the sugar, ginger, water, lemon zest strips and star anise pod in a small saucepan over high. Cook, stirring constantly, until the sugar dissolves, 2 to 3 minutes. Cool completely, about 1 hour; pour through a fine wire-mesh strainer, discarding the solids.
2. Place ½ cup of the sugar syrup mixture in a pitcher. Cover and chill the remaining simple syrup up to 2 weeks; reserve for another use. Add the Champagne, brandy and lemon juice to the pitcher; stir gently. Garnish with the orange rounds.