Champagne Fruit Punch Food

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 FRUIT PUNCH

Steps:

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

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 BRUNCH PUNCH

Steps:

• For the ice balls: Using 3 water balloons for each juice, use a funnel or squeeze bottle to fill each water balloon 3/4 full, about 1/3 cup per balloon (the liquid will expand as it freezes, so leave some extra room), and tie closed. Place the 6 filled water balloons into the cups of a muffin tray and freeze until solid, about 4 hours. To unmold, briefly dip each frozen balloon in ice water and tear away the balloon. Keep the ice balls in the freezer until ready to use. The ice can be made up to one week in advance.
• For the punch: In a medium punch bowl, mix together the pineapple juice, blue curacao and coconut juice and stir to combine. Add the sparkling wine. Add the ice balls, star pineapple shapes and orange twists and serve immediately.

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.

BUBBLY CHAMPAGNE PUNCH

Steps:

• Line bottom of a 6-cup ring mold with orange slices and cranberries. Combine pineapple juice and ginger ale; pour over fruit. Freeze until solid., Just before serving, unmold ice ring into a punch bowl. Gently stir in remaining ingredients.

CHAMPAGNE PUNCH

Steps:

• In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.

CHAMPAGNE PUNCH II

Steps:

• Combine cognac, sugar and wine. Place in refrigerator overnight.
• In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight.
• To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the champagne.