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Champagne Fruit Punch

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Start to Finish: 20 min.
 
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Champagne Fruit Punch

Ingredients

  • 1  16-ounce package frozen unsweetened whole strawberries or sliced peaches
  • 1/4  cup sugar
  • 2-1/2  cups orange juice
  • 2  tablespoons lemon or lime juice
  • 1  750-milliliter bottle champagne or sparkling wine or 4 cups unsweetened pineapple juice

Directions

1. Thaw fruit at room temperature but do not drain. Place fruit and any juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth. To remove strawberry seeds, pour mixture through a fine sieve or a sieve lined with a double thickness of 100-percent-cotton cheesecloth.

2. Transfer pureed fruit to a 2-quart pitcher. Stir in orange juice and lemon or lime juice. Slowly stir in champagne, sparkling wine, or pineapple juice. Serve over ice. Makes about 12 (5-ounce) servings.

Make-Ahead Tip: Up to 24 hours ahead, puree the fruit and combine with orange juice and lemon or lime juice in a pitcher. Cover and refrigerate up to 24 hours ahead. Before serving, stir in champagne or pineapple juice. Serve as directed.

Nutrition Facts

  • Calories 95,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 2,
  • Carbohydrate (g) 14,
  • Fiber (g) 1,
  • Protein (g) 1,
  • Vitamin A (DV%) 1,
  • Vitamin C (DV%) 67,
  • Calcium (DV%) 0,
  • Iron (DV%) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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