Berries Champagne Punch Food

PINK LEMONADE CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine pink lemonade concentrate and Champagne. Stir to combine and dissolve frozen lemonade. Add sliced strawberries, peaches and mangoes to punch bowl. Ladle into glasses and serve.

CHAMPAGNE PUNCH

Steps:

• Mix the juice concentrates in punch bowl (do not add water).
• Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!)
• ** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L. bottles).

CHAMPAGNE FRUIT PUNCH

Steps:

• In a punch bowl, combine the first five ingredients. Slowly stir in club soda and champagne. Serve immediately.

2-INGREDIENT PUNCH (MOCK CHAMPAGNE PUNCH)

Steps:

• Place white grape juice and ginger-ale in refrigerator overnight or until well chilled. Placing them in the freezer for a couple of hours before serving will make them 'icy' and everyones favorite.
• In a serving picture or punch bowl, pour equal parts white grape juice and ginger-ale. Stir gently. Fill each glass, and if you want garnish with frozen fruit.
• Optional Garnish: On a lined cookie sheet, place the fruit(s) in a single layer but not touching, into the freezer for several hours until frozen (or overnight). After they are completely frozen, they can be bagged together as long as they stay in the freezer so they don't stick together. Then use one of each fruit to garnish each glass. It is beautiful and also keeps it colder longer and doesn't water down the flavor.

BERRIES & CHAMPAGNE PUNCH

Steps:

• Combine all in a large punch bowl or if you don't have one, combine it all in a large clean pot and serve it in pitchers.
• Add the frozen fruit just before serving. The mint can be left in the punch bowl or removed just before serving but it adds a wonderful flavor so don't leave it out.

CHAMPAGNE PUNCH

Steps:

• In a large bowl or pitcher, stir together the Grand Marnier, vodka, and pomegranate juice. Cover with plastic wrap and chill for at least 1 hour or overnight. (You can do this in the bowl or pitcher you plan to serve the punch in if it can fit in your refrigerator).
• Shortly before serving, slowly pour the pomegranate mixture into a serving pitcher or bowl (if it isn't in there already). Add the ginger ale and champagne. Stir gently to combine. Top with orange slices, lemon slices, and raspberries. Serve cold, garnished with additional fruit and mint.

CHAMPAGNE FRUIT PUNCH

Steps:

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

JUICY FRUIT PUNCH WITH CHAMPAGNE

Steps:

• In a bowl or pitcher, combine the orange, cranberry, apple and pineapple juices.
• Pour in the lemon-lime flavored carbonated beverage, champagne, and frozen strawberries. Wait a minute or two for the strawberries to moisten up, then pour into glasses and serve.

CHAMPAGNE PUNCH

Steps:

• Mix all and serve immediately.