Orange punch with champagne

orange punch

Ingredients

• Oranges 6 pieces
• Orange juice 1 l
• Dry champagne 750 ml
• Sugar200 g

Directions

1. 1 Peel the membrane from the orange slices, cut into 2-3 pieces and place on the bottom of the crock pot. Cover with sugar and refrigerate for 1-1.5 hours.
2. 2 Add chilled fresh orange juice to the pitcher and stir well to dissolve the sugar completely.
3. 3 Pour chilled champagne into the mixture and serve immediately. Garnish with orange wedges and mint leaves.