Fruity Champagne Punch Food

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.

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.

GREEN PUNCH

Steps:

• Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

CHAMPAGNE PUNCH III

Steps:

• In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

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).

PIMM'S ROYALE PUNCH

Steps:

• Place the peels in a glass pitcher or bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then cover and let sit for at least 1 hour, or overnight.
• Add the lemon, cucumber, grapefruit, and orange wheels, Pimm's, orange juice, and lemon juice. Stir until the sugar has completely dissolved and refrigerate for at least 3 hours. You can make this the night before to cut your workload down on New Year's Eve.
• When you are ready to serve, transfer the mixture (including the fruit) to a punch bowl and slowly add the Champagne and the ice. Garnish the bowl with the strawberry slices.
• To serve, ladle into punch glasses.
• This punch can also be served Sangria-style in a pitcher and poured over ice.

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 3-qt. pitcher, combine the juices. Refrigerate until chilled. Just before serving, stir in Champagne. Serve in Champagne glasses. If desired, garnish with lime slices.

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

Steps:

• In a bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes.