Champagne Rose Punch - cooking recipe

Ingredients

2 1/2 c. (two 10 oz. pkg.) frozen, sweetened strawberries, thawed
6 1/2 c. (two 4/5 qt. bottles) chilled Rose wine
3/4 c. (6 oz. can ) frozen lemonade concentrate, thawed
3 1/4 c. (4/5 qt.) champagne, chilled

Preparation

In large bowl combine strawberries and 3 1/4 cups (4/5 quart) Rose wine.
Cover and let stand 1 hour.
Strain mixture into punch bowl or puree mixture in blender.
Add thawed lemonade, remaining Rose wine, champagne and ice to keep punch chilled.
Mix well and serve.
Makes approximately 27 (1/2 cup) servings.