Twinkling Ginger Champagne Punch

ingredients

• 1/4 cup sugar 
• 1/4 cup light-color corn syrup 
• 1/4 cup water 
• 3 tablespoons finely snipped crystallized ginger 
• 1/2 cup vodka 
• 1 750 ml bottle champagne, chilled

Method

1. In a small saucepan, combine sugar, corn syrup, water, and candied ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in vodka; cool to room temperature. Cover and chill for 4 hours or overnight. Strain the vodka mixture to remove the candied ginger; discard ginger. 
2. Pour vodka mixture into a large bowl. Slowly pour the champagne down side of bowl; stir gently with an up-and-down motion to mix. 
3. To serve, ladle punch mixture into champagne glasses or punch cups. Serve immediately. Makes 8 servings.

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