Champagne Fruit Punch

12
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I had one guest say that i had better keep count of how many servings guests have because this goes down so easy and light."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (158.2 g)
  • Calories 49.4
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 405 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 10.6 g
  • Protein - 0.7 g
  • Calcium - 39.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 0 mg

Step 1

Thaw fruit at room temp, do not drain. Place fruit and juice in a blender or food processor bowl. Add sugar, cover and blend or process till smooth.

Step 2

To remove strawberry seeds, pour through a fine sieve or a sieve lined with a double thickness of cotton cheesecloth.

Step 3

Put the pureed fruit in a 2 quart pitcher. Stir in orange juice and lemon or lime juice. The punch can be prepared to this point, covered and chilled in the frige overnight or till serving time.

Step 4

Slowly stir in the champagne or sparkling wine, or pineapple juice. Each serving can be garnished with a sprig of rosemary or tyme and a few cranberries or strawberries; (or save some of the fruit you pureed to garnish.)

Tips & Variations


No special items needed.

Related

AcadiaTwo

I opted to do the non alcoholic version since I was sharing it with my grandson. I used frozen peaches plus I added some canned pineapple chunks. I also used pineapple juice, sugar and lemon juice as one of the suggested. Made a wonderfully refreshing beverage. GS also enjoyed it. I also wanted to say that I omitted the herbs and cranberries because of GS. Made for Shoot Me Please in the Photo Forum.

review by:
(27 Apr 2013)