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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.
From the Test Kitchen
- 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
(Champagne Fruit Punch)
- Servings Per Recipe 12,
- Calories 95,
- Protein (gm) 1,
- Carbohydrate (gm) 14,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 10,
- Vitamin C (mg) 40,
- Sodium (mg) 2,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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