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Bubbly Champagne Punch Recipe
Bubbly Champagne Punch Recipe photo by Taste of Home

Bubbly Champagne Punch Recipe

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This punch was served at my wedding and continues to be an elegant drink we serve at special events to this day. —Anita Geoghagan, Woodstock, Georgia
TOTAL TIME: Prep: 10 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 16 servings

Ingredients

  • 3 orange slices, halved
  • Fresh or frozen cranberries
  • 2-1/2 cups unsweetened pineapple juice
  • 1-1/2 cups ginger ale
  • 2 bottles (750 milliliters each) brut Champagne, chilled
  • 1 bottle (375 milliliters) sweet white wine, chilled
  • 1 can (12 ounces) frozen lemonade concentrate, thawed

Directions

  1. Line the bottom of a 4-1/2-cup ring mold with orange slices and cranberries. Combine pineapple juice and ginger ale; pour over fruit. Freeze until solid.
  2. Just before serving, unmold ice ring into a punch bowl. Gently stir in the remaining ingredients. Yield: 16 servings (3/4 cup).
Originally published as Bubbly Champagne Punch in Taste of Home December/January 2013, p13

Reviews for Bubbly Champagne Punch(2)

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MY REVIEW
Reviewed Dec. 30, 2013

I made this punch for Thanksgiving! It was wonderfully refreshing.

MY REVIEW
Reviewed Jan. 1, 2013

This stuff is the best. But then, it's almost unheard of for me to find a champagne recipe I don't like. We made it for New Years Day.

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