"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Champagne Wedding Punch Recipe

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This recipe for Champagne Wedding Punch, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oranges (save juice)
6 lemons (save juice)
1/2 cup white corn syrup
4 cups sugar
2 cups water
1/4 tsp. salt
1 qt. pineapple juice
1 qt. fresh or frozen orange juice
2 cups fresh lemon juice
2 bottles medium dry to dry white wine
2 bottles Champagne
2 16 oz. bottles soda water

Directions:
Directions:
Peel oranges and lemons. Cut peel into thin strips. Add sugar, water, corn syrup and salt. Bring to a boil, stirring to dissolve sugar. Lower heat and simmer for 15 minutes. Cover and cool. Remove peel and discard. Add this cooled syrup to the fruit juices and white wine. Pour over a ring of ice in a large punch bowl. Let mixture stand for 30 minutes. Stir well and just before serving, add the Champagne and soda water.

For ice ring, slice a naval orange into 1/4" thick round slices; stand slices up around the edge of the ring mold; carefully add about 1" of water; freeze. When frozen, fill ring mold with water and put back in freezer. This method will hold the slices in place. You can use lemon slices, cherries, kumquats, crab apples, etc. for the fruit.

Number Of Servings:
Number Of Servings:
60-80

 

 

 

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