Champagne Punch with Sage, Lemon and Ginger

Directions

• Muddle the lemon zest, sage, and sugar until the sugar begins to turn green.
• Add 2 cups of warm water and stir until the sugar is dissolved.
• Let this sit for 15 minutes allowing the flavors to fully infuse the water. (This can be made the day before and kept in the refrigerator)
• Stir in lemon juice, then strain through a fine sieve into a large punch bowl.
• Stir in gin and ginger liqueur.
• Pour sparking water and sparkling wine into the mixture and stir.
• Enjoy!