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.
irections on cake box, substituting champagne in place of water (add
Mix lemon-lime soda and apple juice.
Float lemon slices on top.
(This recipe may be doubled.)
Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
Add the hibiscus flower and slowly fill the glass with chilled Champagne.
Enjoy! :).
In a large pitcher combine club soda, ginger ale and grape juice.
Mix gently.
Pour into chilled champagne flutes and serve immediately.
Makes 11 (1 cup) servings.
br>Ice with the following recipe.
Champagne Icing.
Mix all
5 minutes. Whisk in chilled Champagne. Divide the gelatin among the
et aside.
Combine shrimp, champagne and salt in frying pan
Heat oil and butter in skillet over medium-high heat.
Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
Remove from heat, discard thyme.
Stir in salt and pepper.
Transfer to serving bowl and serve warm.
This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
hallow pan and douse with champagne.
Add the syrup and
Thaw peaches at room temperature without draining.
Blend or process peaches and juice with sugar until smooth.
Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
Serve over ice cubes, crushed ice or double the recipe and use an ice ring.
onth).
For a peach champagne fruit puree ~
Puree peaches
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.
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.
The recipe for Coq Au Vin is a take off on the traditional French chicken.
Originally it was for a chafing dish, but, for me, it is easier to finish in the oven and enjoy my guests.
It is very rich, as most really good things are.
ix (NO pudding) and substitute champagne - 1/2 to 3/4
luffy. Add orange juice and champagne. Gently heat gelatin with a
br>Add 1 cup of champagne to the first bowl containing
up shortening, 1/2 cup champagne, vanilla, and, if desired, red