3 lemons, room temperature
1/2 cup sugar
1 bottle (750 milliliters) Champagne, chilled
3/4 cup best-quality vodka, chilled
4 ounces candied lemon peels
Directions
With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.
Notes:
Ok Martha Stewart - the continuous spiral peel did not happen. Smaller shorter pieces is what happened. Punch was really delicious.
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