The recipe Lake Salt has served at hundreds of Utah weddings. Pre-batches effortlessly, scales perfectly, and pleases the entire room.
Ingredients
- 1 liter vodka
- 2 bottles prosecco (chilled)
- 2 cups fresh lemon juice
- 1½ cups simple syrup
- 1 cup raspberry liqueur
- 2 liters sparkling water (chilled)
- Large ice block or ice ring
- Fresh berries, lemon wheels, mint for garnish
Method
- Combine vodka, lemon juice, simple syrup, and raspberry liqueur in a large punch bowl or container.
- Stir well; taste and adjust sweetness.
- Refrigerate base for up to 24 hours.
- 30 min before service: add a large decorative ice block to the punch bowl.
- Pour in chilled prosecco and sparkling water; stir gently.
- Float fresh berries, lemon wheels, and mint on top.
- Serve with a ladle into punch cups or wine glasses.
💡 Pro tip: The large ice block melts slower than cubes, keeping the punch cold without diluting. Freeze fruit inside the ice block for a beautiful effect.