Peel the lemon in spiral and press the fruit. Heat the apple cider, dissolve the rock candy in it and add the lemon juice. Quarter the washed apples, remove the core and slice the quarters finely. Put the apple pieces into a wide glass jug and mix them with the sugar syrup. Pour the content of one bottle of apple cider on it and put the jug for at least to hours into the fridge.Before serving the punch, add the remaining apple cider and the champagne to it and garnish it with a spiral of lemon peel. back