Pink Champagne Punch Food

PINK CHAMPAGNE PUNCH RECIPE - (4.2/5)

Steps:

• Pour the champagne into a punch bowl. Stir in the ginger ale, lemonade concentrate and raspberries. Ladle into champagne glasses or punch cups and serve immediately.

PINK CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine the cranberry juice concentrate, lemonade concentrate, burgundy wine, club soda and champagne.
• Add ice cubes.
• Serve immediately.

MOCK PINK CHAMPAGNE PUNCH

Steps:

• Combine water and sugar in a small saucepan.
• Heat on low and stir to dissolve.
• Do not boil.
• Combine lemonade, orange juice and grenadine in punch bowl.
• Add cooled water-sugar mixture.
• Chill.
• Just before serving add gingerale.
• (Optional) Garnish with fresh strawberries.

PINK CHAMPAGNE CAKE

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.

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:

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

MOCK PINK CHAMPAGNE

Steps:

• Combine all ingredients.
• Serve in champagne flutes.

PINK CHAMPAGNE PUNCH

Steps:

• Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
• Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.

CHAMPAGNE PUNCH WITH BRANDY AND CITRUS

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
• Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

PINK CHAMPAGNE SANGRIA

Steps:

• In a small saucepan, bring sugar, mint and water to a boil. Reduce heat; simmer 10 minutes. Cool completely; strain, if desired., Transfer to a pitcher; stir in the moscato, juices, grapefruit slices and pomegranate seeds. Refrigerate until cold, at least 2 hours. Garnish with additional mint.

PINK CHAMPAGNE MOCKTAIL

Steps:

• Combine ginger ale, cranberry juice, pineapple juice, and orange juice concentrate in a large punch bowl. Stir in ice.