Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.
In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.
In a pitcher, dissolve the sugar in seltzer. Stir in gin, grapefruit and lemon juices and sweet vermouth and refrigerate until cold, or at least one hour.
Transfer mixture to a large punch bowl. Stir in the sparkling wine and garnish with grapefruit wheels. Serve in glasses over ice.
nto creamed mixture alternately with sparkling wine.
In another large clean
Combine water and sugar in medium saucepan. Stir over low heat until sugar has dissolved. Simmer, without stirring, for 10 minutes. Remove from heat. Cool to room temperature.
Place mango and syrup in a food processor or blender. Process until pureed. Stir in sparkling wine.
Pour into a large bowl or cake pan, Freeze for 3 hours, Stirring mixture occasionally with a fork.
Spoon mixture into a food processor or blender. Add egg-whites and process until smooth. Stir in passionfruit pulp. Return to pan and freeze overnight.
Pour the liqueur into a cocktail glass and top up with sparkling wine, leaving a little room for the sorbet.
Place a scoop of sorbet into the glass and serve immediately.
il. A.
dd the sparkling wine, lemon juice, lemon halves and
Mix juice and Grand Marnier together. Pour a little into 6 champagne flutes.
Fill glass with sparkling wine.
Enjoy!
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Cut away the skin from the oranges. Working over a punch bowl to catch the juices, cut between the membrane to release the segments into the bowl. Add the figs and kiwi fruit.
Just before serving, add the white wine and Champagne or sparkling wine.
In a large punch bowl, combine the strawberries, limes, basil, and wine. Allow to rest for 30 minutes then serve in glasses decorated with edible flowers, basil, and lime slices.
In a large punch bowl, mix strawberries, mint, pineapple chunks, pineapple juice, rum, sugar and lime juice. Cover and chill for 1 hour. Add mineral water and sparkling wine to serve.
Place apples in a large punch bowl with lemon slices and lemon juice. Add apple juice then fill with ice. To serve, top with ginger ale and sparkling wine.
In a large punch bowl, pour sparkling wine or champagne over thawed strawberries.
Allow mixture to stand at room temperature for 2 to 3 hours.
Stir in the wine and lemonade and dilute with ginger ale and ice cubes as desired.
In a large bowl mix the syrup from the peaches, lemon juice and brown sugar. Stir until all the sugar has dissolved, then add the cachaca and chopped fruit. Top with sparkling wine and mineral water, mix well and serve.
In a medium punch bowl, combine vodka, orange liqueur, kirsch and ice.
Slowly pour the sparkling wine, champagne or carbonated water down the side of the punch bowl and add sugar if desired.
In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved.
Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour.
Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
ut to one side. Pour wine on the strawberries until covered
nd pour in the chilled wine and the champagne.
Stir
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.