Pink Champagne Wedding Punch Food

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.

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.

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.

PINK CHAMPAGNE MOCKTAIL

Steps:

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

MOCK CHAMPAGNE PUNCH

Steps:

• Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries.

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.

MOCK CHAMPAGNE PUNCH

Steps:

• Make an ice ring by filling a ring-shaped cake pan (or bundt pan) about half full with 1/2 liter of ginger ale. Place in freezer until partially frozen (about 1 hour).
• Once partially frozen, remove the pan from the freezer. At this point you can place EDIBLE flowers or fruit slices around the ring, if you wish. Fill the pan almost full with the remaining 1/2 liter of ginger ale. Return pan to the freezer for several hours or until the ring is frozen solid.
• When ready to serve the punch, add a full 2 liter bottle of ginger ale, the pineapple juice and the white grape juice to a large punch bowl. Stir gently with the ladle or wodden spoon.
• Let the frozen ice ring float on top of the punch.
• NOTE - The ice ring is made of ginger ale, not water. So it will not only keep the punch chilled, but it will also enhance the flavor of the punch (and won't water down the punch after melting-like plain ice cubes would tend to do).

WEDDING CHAMPAGNE PUNCH

Steps:

• In a large pitcher, combine the orange juice, cranberry juice, lemon juice, and sugar; stir until the sugar dissolves.
• Pour the mixture into a punch bowl; add the champagne, and stir gently until well blended.
• Add a block of ice or an ice ring made in a Bundt pan and ladle the punch into punch cups.

ORANGE CHAMPAGNE PUNCH

Steps:

• In a large mixing bowl, place the orange juice concentrage, the orange liqueur and 1 bottles of the ginger ale. Stir well.
• Place the ice ring in the punch bowl and slowly pour the liquid mixture.
• Then, SLOWLY pour in the remaining ginger ale and champagne.
• Stir slightly before serving.

CHAMPAGNE PUNCH (NON-ALCOHOLIC)

Steps:

• The night before, or sooner, place the apple juice in the ice ring mold and fill with water.
• If you want your ice ring to last longer 1/2 the apple juice and the rest water as juice tends to take less time to thaw.
• To serve, mix rest of ingredients in punch bowl and add ice ring.