This recipe for Champagne Punch, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 ripe pineapples 1 lb. powdered sugar 2 c. lemon juice 1/2 c. maraschino cherry juice 2 c. brandy 2 c. light rum 4 bottles chilled champagne
Peel, slice, and crush pineapple and place in large bowl. Cover with powdered sugar and let stand covered for one hour. Add everything but champagne. Let stand 4 hours. Place in punch bowl with ring of ice. Just before serving add Champagne.
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