gently slide the mold into punch bowl.
Pour in half
Combine juices, syrup and sauterne wine.
Pour into punch bowl.
Just before serving, pour soda water into the punch mixture.
Add champagne and stir once or twice, just to mix.
Add ice cubes.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Place the passion fruit pulp, lime zest, sugar and 1/2 cup water in a small saucepan over medium-high heat. Stir until the sugar is dissolved. Pour into a bowl, add ice cubes and place in the freezer for 25 mins. (If making ahead of time, simply chill in refrigerator until required.)
Place the champagne, vodka and lime juice in a punch bowl. Strain the passionfruit syrup and pour into the champagne mixture. Gently stir to combine.
Mix first 4 ingredients in large pitcher or bowl.
Cover and refrigerate until cold.
Place a fancy-molded ice in punch bowl.
Pour juice mixture over.
Add Champagne and party!
In a large punch bowl, combine champagne, ginger ale and strawberries. Stir gently and serve.
In a large mixing bowl, place the orange juice concentrage, the orange liqueur and 1 bottles of the ginger ale. Stir well.
Place the ice ring in the punch bowl and slowly pour the liquid mixture.
Then, SLOWLY pour in the remaining ginger ale and champagne.
Stir slightly before serving.
Combine the sugar, liqueur, cognac and cherry juice and cherries, if desired.
Just before serving, add remaining ingredients.
This punch is beautiful served in a silver bowl with a fancy ice block floating in it.
This recipe serves 10.
Pour all ingredients over ice into punch bowl.
Stir and ladle into cups.
If recipe is doubled you do not need to double the strawberries.
Chill punch bowl.
Mix sugar and Curacao thoroughly in pitcher.
Stir in cognac and cherry juice.
Pour into bowl. Place sherbet in center of bowl.
Slowly add champagne, then fruit slices.
Do not stir after champagne is added.
Yields 25 punch cups.
Slice fruit with rinds on.
Combine fruits with other ingredients, except champagne, and let stand overnight.
When you are ready to serve the punch, put a large block of ice in your punch bowl and pour the mixture over it.
Add the champagne.
Defrost High's frozen fruit punch for at least 1 hour in punch bowl.
Add sherbet.
Pour champagne and ginger ale into mixture. Sherbet will slowly melt.
Garnish with orange slices.
Mix Hawaiian Punch and lemonade concentrate.
Add ice in one chunk.
Slowly add ginger ale and champagne so as not to lose fizzle.
Serve as is.
Combine all ingredients in punch bowl and serve.
For non-alcoholic punch, substitute 1 liter of ginger ale for the champagne.
Combine Hawaiian Punch and sugar, stirring until sugar dissolves.
Add brandy and chill.
When ready to serve, add champagne.
Add ice and serve.
Garnish with oranges and strawberries.
Yields 10 (8 ounce) servings.
In punch bowl, combine lemon flavored iced tea mix, peach nectar, Rose wine, water and fruit punch; chill.
Just before serving, add pink champagne and ice mold.
Makes about 25 (5 ounce) servings.
In a large pitcher, combine the orange juice, cranberry juice, lemon juice, and sugar; stir until the sugar dissolves.
Pour the mixture into a punch bowl; add the champagne, and stir gently until well blended.
Add a block of ice or an ice ring made in a Bundt pan and ladle the punch into punch cups.
in punch bowl.
Stir to dissolve sugar.
Add champagne and
Combine all ingredients except ginger ale.
Stir well until all sugar is dissolved.
Divide into equal portions.
Store in 2 freezer-safe containers and freeze.
Remove frozen punch 3 to 4 hours before using so the mixture is mushy.
Empty the concentrate into large punch bowl and pour one 2 liter bottle of ginger ale over punch.
Do not add ice.
(The frozen slush will do the job.) Repeat with the other container and ginger ale.
Boil sugar and water for 1 minute.
Cool.
Add all the juices and stir.
Chill and pour over ice ring/block.
At the last minute, add ginger ale and champagne.