Champagne Fruit Punch

Serve this fizzy, fruity drink in champagne flutes or in punch cups. Make a separate batch with pineapple juice for a nonalcoholic punch.

Champagne Fruit Punch
5  ounce
20 mins
Shop Kitchen ▾
  • 1 16 ounce package frozen unsweetened whole strawberries or sliced peaches
  • 1/4 cup sugar
  • 2 1/2 cups orange juice
  • 2 tablespoons lemon or lime juice
  • 1 750 milliliter bottle champagne or sparkling wine or 4 cups unsweetened pineapple juice
Thaw fruit at room temperature but do not drain. Place fruit and any juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth. To remove strawberry seeds, pour mixture through a fine sieve or a sieve lined with a double thickness of 100-percent-cotton cheesecloth.
Transfer pureed fruit to a 2-quart pitcher. Stir in orange juice and lemon or lime juice. Slowly stir in champagne, sparkling wine, or pineapple juice. Serve over ice. Makes about 12 (5-ounce) servings.

Make Ahead Tip

  • Up to 24 hours ahead, puree the fruit and combine with orange juice and lemon or lime juice in a pitcher. Cover and refrigerate up to 24 hours ahead. Before serving, stir in champagne or pineapple juice. Serve as directed.

nutrition information

Per Serving: cal. (kcal) 95, carb. (g) 14, fiber (g) 1, pro. (g) 1, vit. A (RE) 10, vit. C (mg) 40, sodium (mg) 2, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Back to Top