Champagne Fruit Punch
Recipe: #3182
November 28, 2011
Categories: Cranberry, Peach, Strawberry, Appetizers, Pacific Northwest, Pacific Rim, Brunch, Christmas Easter, July 4th, New Years, Romantic Dinner, Thanksgiving, Wedding, Vegetarian, more
"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 is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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