BUBBLY CHAMPAGNE PUNCH
This recipe is from Taste of Home magazine, issue of Dec. 2012/Jan. 2013. Champagne changed up, for party, special occasion or even brunch. Recipe originator, A. Geoghagan, of Georgia. Prep time, includes freezing and chilling time (estimated). Check to see, if has frozen solid, as needed.
Provided by Sharon Colyer @Cmom02
Categories Punches
Number Of Ingredients 6
Steps:
- Early in the day or day before, line a 4 1/2 cup ring mold with assorted fruit. Add 2 1/2 cups pineapple juice and 1 1/2 cups ginger ale. Freeze, until solid. And, chill the 2 bottles of champagne and 1 bottle of sweet white wine.
- Prior to serving, thaw the 1 (12 oz.) can frozen lemonade concentrate. When nearly ready to serve, unmold fruit ring, into a punch bowl. Then, stir in the 2 bottles of champagne and the 1 bottle of sweet white wine, and the thawed lemonade concentrate. Makes 16 servings (3/4 cup each).
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