Champagne Fruit Punch

Serve this fizzy, fruity drink in champagne flutes or in punch cups. Make a separate batch with pineapple juice for a nonalcoholic punch.

2 users rated this recipe an average rating of 3.0
12 servings
Serving Size:
5 ounce
Start to Finish:
20 mins
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Champagne Fruit Punch

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


  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

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)
    Per serving:
  • 95 kcal cal.,
  • 2 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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