Champagne Fruit Punch

12
Servings

15m
Prep Time

0m
Cook Time

15m
Ready In

Recipe: #3182

November 28, 2011

recipe by:
Derf "RIP" Forever in our Kitchen

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recipe by:
Derf "RIP" Forever in our Kitchen

"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

Metric US

I've Tried It

Ingredients

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1 (16 ounce) packages frozen, sliced strawberries or 1 (16 ounce) packages frozen, sliced peaches
1/4 cup sugar (or splenda)
2 1/2 cups orange juice
2 tablespoons fresh lemon or 2 tablespoons lime juice

1 (750 ml) bottles dry champagne or 1 (750 ml) bottles dry sparkling wine, or 4 cups unsweetened pineapple juice
Fresh rosemary or fresh thyme sprigs
Fresh cranberries

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.)