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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Champagne Fruit Punch

Makes: 12 servings
Serving size: 5 ounce
Start to Finish 20 mins
Champagne Fruit Punch
  • 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

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 95,
  • carb. (g) 14,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (RE) 10,
  • vit. C (mg) 40,
  • sodium (mg) 2,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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