Champagne Fruit Punch

1. 1

   Thaw fruit at room temp, do not drain.

2. 2

   Place fruit and juice in a blender or food processor bowl.

3. 3

   Add sugar, cover and blend or process till smooth.

4. 4

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

5. 5

   Put the pureed fruit in a 2 quart pitcher.

6. 6

   Stir in orange juice and lemon or lime juice.

7. 7

   The punch can be prepared to this point, covered and chilled in the frige overnight or till serving time.

8. 8

   Slowly stir in the champagne or sparkling wine, or pineapple juice.

9. 9

   Each serving can be garnished with a sprig of rosemary or tyme and a few cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.