- 4 cups orange juice
- 1 cup ruby red grapefruit juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 2 bottles (750 milliliters each) Champagne, chilled
- In a 3-qt. pitcher, combine the juices. Refrigerate until chilled. Just before serving, stir in Champagne. Serve in Champagne glasses. Yield: 16 servings (3 quarts).
Originally published as Champagne Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p144
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