Week of December
29, 2002
CHAMPAGNE PUNCH
| 3 C. sugar | 1 1/2 qt. sparkling water |
| 2 C. lemon juice | 1 qt. chilled sauterne wine |
| 1 fresh pineapple, cubed | 1 qt. fresh strawberries |
| 1 C. sugar | lightly sugared |
| 1 block ice (make in large Jell-O mold) | 2 bot. champagne (Andres) |
Dissolve 3 cups sugar in lemon
juice. Dredge cubed pineapple with 1 cup sugar and let stand for 1 hour or so.
If fresh pineapple is not available, use sliced canned pineapple, cut in
cubes, but do not dredge in sugar. Combine in a chilled punch bowl. Add block
of ice, sparkling water, and sauterne. Just before serving, add lightly
sugared berries with hulls removed and the champagne. Makes about 30 servings.
Ed. Note: I make this punch with canned pineapple and 1
package whole frozen strawberries (no sugar added) for ease of convenience, It
is delicious and a very special treat at Christmas or New Year’s Eve or any
other special occasion.
Simply Delicious
If
you like this recipe then order the book!!!!
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