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Champagne Fruit Punch
- 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.
- 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