Thursday, January 17, 2013

Champagne Punch

For Christmas Eve my mom and I made this yummy Champagne Punch.  We found the recipe in the December/January 2013 issue of Taste of Home Magazine.  It's easy, pretty and tastes great!

Line a 4 1/2 cup Ring Mold with Assorted Fruit
Add in
2 1/2 cups Pineapple Juice
1 1/2 cups Ginger Ale
Freeze until Solid
Unmold into a Punch Bowl

Stir in 
- Two 750 ml Bottles of Champagne
- One Chilled 375-ml Bottle of Sweet White Wine (half a regular size bottle)
- One 12 oz can Thawed Frozen Lemonade Concentrate

Makes 16 servings (3/4 cup each)
Anita Geoghagan - Woodstock, Georgia

We didn't have a ring mold, so we used a circular, freezer safe bowl and it worked great.  I recommend adding the pineapple juice and ginger ale first, then adding the fruit, so you can make it somewhat pretty.  We used orange slices and raspberries for our fruit.

Perfect for your next party!

Happy Champagne Thursday!


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