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A close up of several spicy blood orange champagne punch in glasses.

Spiced Blood Orange Champagne Punch

Teri & Jenny
5 from 5 votes
Servings 5


  • 3 cups freshly squeezed blood orange juice or store bought 100% blood orange juice
  • 3 tablespoons sugar
  • 1 cinnamon stick
  • 2 whole star anise
  • 1 cup dry white wine
  • 1 (500ml) bottle brut champagne, chilled


  • Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
  • Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
  • While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
  • When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). Serve!
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