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.

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3.0 by 2 people

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  • Makes: 12 servings
  • Serving Size: 5 ounce
  • Start to Finish: 20 mins

Champagne Fruit Punch

Reviews (0)

3.0 by 2 people

Rate This!

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

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.

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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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