Lime and passionfruit champagne punch

1.Place the passionfruit pulp, zest, caster sugar and water in a small saucepan over medium-high heat. Stir to dissolve the sugar. Pour into a jug with ice and place in the freezer for 25 minutes to chill. (If making ahead of time, simply refrigerate until required.)

2.Place the champagne, alize and lime juice into a serving vessel. Strain the passionfruit syrup and pour into the champagne mixture; gently stir to combine.

3.Separate the zest from the passionfruit seeds. Garnish the punch with the curled strips of zest and serve ice-cold.