Creole Champagne Punch

1. 1

   Peel and quarter the pineapple.

2. 2

   Grate two quarters of pineapple on a large grater with tear drop shaped holes.

3. 3

   Set aside.

4. 4

   Cut remaining 2 quarters into large chunks (1/2 inch by 1 1/2 inch wedges).

5. 5

   Set aside.

6. 6

   Prepare strawberries.

7. 7

   If frozen, thaw and drain berries and save juice.

8. 8

   If fresh, rinse and pat dry.

9. 9

   Shortly before serving, combine sugar, lemon juice and orange juice (strawberry juice if frozen berries used) in punch bowl.

10. 10

    Stir to dissolve sugar.

11. 11

    Add champagne and soda.

12. 12

    Carefully place ice in punch bowl, then stir in grated pineapple wedges and strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.