How to Make Champagne Punch for Weddings, Receptions or Holiday Parties

Champagne and eggnog punches are traditional staples at holiday parties and family gatherings. Regardless of the occasion, a simple champagne punch can be put together over a day. The punch must be started the day before the party since some of it has to freeze over night. This version makes 24 4 oz. servings.

Things You'll Need

• 6 cups orange juice, chilled
• 1/2 lb. seedless grapes
• 1 orange, sliced
• 1 pint fresh strawberries, halved
• 48 oz. pineapple juice, chilled
• 1 bottle (750 ml) dry champagne, chilled
• Fresh mint
• 6 qt. punch bowl
• Ring mold, metal bowl or bundt pan

Instructions

1. Combine 2 cups orange juice with 1 cup of water.

2. Pour 2 cups of the orange juice mixture in a 3- cup ring mold, metal bowl or bundt pan. Place the container in a freezer for 3 to 4 hours or until the mix is hard. Reserve the leftover orange juice mixture.

3. Arrange the grapes, orange slices and strawberries around the top of the mold. Fill the bowl with the reserved orange juice mixture and freeze the mold overnight.

4. Combine the remaining cups of orange juice and the pineapple juice in a 6 qt. punch bowl.

5. Just before the party starts, stir in the champagne and place the ice ring mold in the punch bowl with the fruit on top. Garnish the punch with mint.

Tips & Warnings

• Avoid using ice cubes in a punch bowl. They will melt quickly and make the drink taste watery and weak.

• Don't drink and drive.

• Be a good friend and hostess, don't let friends drink and drive. Make sure everyone has a designated driver, stays the night or calls a cab.

References

• Cooks: Champagne punch