Mix together first four ingredients and refrigerate.
When ready to serve, remove and add ginger ale and champagne.
Serve immediately.
Mix all in except Champagne in punch Punch Bowl over ice.
Add Champagne to the punch bowl just before serving to preserve it's sparkling fizz.
gently slide the mold into punch bowl.
Pour in half
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.
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.
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 pineapple juice, lemonade, water and juice from the orange together
and chill well.
When ready to serve, add the ice ring to a large punch bowl and pour juice mixture over it. Gently stir in
ginger ale, tonic water and champagne.
Makes about 7 quarts.
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 chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).
Garnish with fresh cranberries.
Pour over ice that was frozen in a Bundt pan.
Looks like a Christmas wreath.
Float flowers in it and let it freeze.
Combine in a punch bowl.
Float a pretty ice ring in center. Serve.
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.
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.
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.
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.