Creole Champagne Punch - cooking recipe

Ingredients

1 large fresh pineapple
1 pt. fresh or frozen strawberries
1 c. sugar
1 c. strained fresh lemon juice
1 c. strained fresh orange juice
1 qt. champagne
2 1/2 qt. chilled club soda
punch bowl and solid block of ice which fits in bowl

Preparation

Peel and quarter the pineapple.
Grate two quarters of pineapple on a large grater with tear drop shaped holes.
Set aside.
Cut remaining 2 quarters into large chunks (1/2 inch by 1 1/2 inch wedges).
Set aside.
Prepare strawberries.
If frozen, thaw and drain berries and save juice.
If fresh, rinse and pat dry.
Shortly before serving, combine sugar, lemon juice and orange juice (strawberry juice if frozen berries used) in punch bowl.
Stir to dissolve sugar.
Add champagne and soda.
Carefully place ice in punch bowl, then stir in grated pineapple wedges and strawberries.