"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Champagne Punch Recipe

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This recipe for Champagne Punch, by , is from The Vest Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Pratt
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups water
1 cup plus 2 T. Lemon juice
2 cups apricot nectar
1-6 oz. can frozen orange juice
12 oz. apple juice
2 cups pineapple juice
1 qt. Gingerale
1/5 Champagne

Directions:
Directions:
Bring sugar and water to a boil for 1 minute. Cool add lemon juice, apricot nectar, frozen orange juice, apple juice, and pineapple juice. Mix and freeze in container. Two hours or more before serving remove from freezer. Put in container or punch bowl and add 1 qt. Gingerale and 1/5 Champagne. Punch will be slushy.

Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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