CHAMPAGNE BRUNCH PUNCH

Champagne Brunch Punch image

Provided by Food Network Kitchen

Time 4h30m

Yield 12 servings

Number Of Ingredients 8

1 cup cranberry juice
1 cup pineapple juice
4 cups pineapple juice
3/4 cup blue curacao
1/2 cup coconut juice or coconut water (not coconut milk or cream of coconut)
2 bottles sparkling wine, chilled
4 to 6 slices pineapple, cut into stars with star-shaped cookie cutter
1 orange, peel cut into twists, fruit reserved for another use

Steps:

For the ice balls: Using 3 water balloons for each juice, use a funnel or squeeze bottle to fill each water balloon 3/4 full, about 1/3 cup per balloon (the liquid will expand as it freezes, so leave some extra room), and tie closed. Place the 6 filled water balloons into the cups of a muffin tray and freeze until solid, about 4 hours. To unmold, briefly dip each frozen balloon in ice water and tear away the balloon. Keep the ice balls in the freezer until ready to use. The ice can be made up to one week in advance.
For the punch: In a medium punch bowl, mix together the pineapple juice, blue curacao and coconut juice and stir to combine. Add the sparkling wine. Add the ice balls, star pineapple shapes and orange twists and serve immediately.